Minestrone with Endive & Pepperoni

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Minestrone with Endive & Pepperoni calories by ingredient



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

Directions

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.