Used by permission. (c) Eating Well, Inc.
|1 tablespoon extra-virgin olive oil||1 cup frozen baby lima beans, thawed|
|1/2 cup chopped fresh or frozen (thawed) bell peppers, any color||1 15-ounce can diced tomatoes with garlic and onion|
|5 cups reduced-sodium beef broth||1/2 cup diced pepperoni|
|1 1/2 teaspoons dried oregano||3 cups lightly packed coarsely chopped curly endive or chard, tough stems removed|
|1 teaspoon dried thyme||Freshly ground pepper to taste|
|2/3 cup whole-wheat elbow noodles or other small pasta||Freshly grated Parmesan cheese for garnish|
|1 pound frozen mixed soup (or stew) vegetables (including potatoes, carrots, celery, onion), thawed, chopped|
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.
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.
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