Minestrone with Endive and Pepperoni
This recipe, also from EatingWell, comes together quickly with frozen mixed soup vegetables. If you are watching your sodium, you can omit the pepperoni.
- 1 tablespoon extra-virgin olive oil
- 1/2 cup chopped fresh or frozen (thawed) bell peppers, any color
- 5 cups reduced-sodium beef broth
- 1 1/2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 2/3 cup whole-wheat elbow noodles or other small pasta
- 1 pound frozen mixed soup vegetables (including potatoes, carrots, celery, onion), thawed
- 1 cup frozen baby lima beans, thawed
- 1 15-ounce can diced tomatoes with garlic and onion
- 1/2 cup diced pepperoni
- 3 cups lightly packed, coarsely chopped curly endive or chard, tough stems removed
- Freshly ground pepper to taste
- Freshly grated Parmesan cheese, for garnish
- Heat oil in a large saucepan or Dutch oven over medium-high heat. Add bell peppers and cook, stirring, for 3 minutes. Add broth, oregano, and thyme and bring to a rolling boil over high heat. Add pasta and cook for 3 minutes less than the package directions.
- Add mixed vegetables and lima beans. Bring to a boil over medium-high heat. Boil until the vegetables are almost tender, about 3 minutes. Stir in tomatoes, pepperoni, and endive (or chard) and return to a boil. Adjust the heat and simmer until the endive (or chard) is just tender, about 5 minutes. Season with pepper and garnish with cheese, if desired.
- Makes 6 servings with 213 calories, 7 g fat, 28 g carbohydrates, 5 g fiber, and 721 mg sodium.