Minestrone with Endive & Pepperoni
- Number of Servings: 6
Ingredients
• 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 (or stew) vegetables (including potatoes, carrots, celery, onion), thawed, chopped• 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
1. 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; bring to a rolling boil over high heat. Add pasta and cook for 3 minutes less than the package directions.
2. Add mixed soup (or stew) 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); 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 Parmesan, if desired.
Number of Servings: 6
Recipe submitted by SparkPeople user CAR325.
2. Add mixed soup (or stew) 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); 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 Parmesan, if desired.
Number of Servings: 6
Recipe submitted by SparkPeople user CAR325.
Nutritional Info Amount Per Serving
- Calories: 300.3
- Total Fat: 10.2 g
- Cholesterol: 19.1 mg
- Sodium: 1,231.8 mg
- Total Carbs: 34.1 g
- Dietary Fiber: 7.0 g
- Protein: 15.4 g
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