Minestrone with Endive & Pepperoni

Considering that this minestrone soup incorporates mostly frozen vegetables, it is remarkably savory and aromatic. Look for frozen soup or stew vegetables with potatoes, carrots, celery and onion in the mix to give the soup the best flavor. Although pepperoni isn't traditionally part of minestrone soup, you'll find it's a great shortcut to add spicy, complex flavor. Recipe by Nancy Baggett for EatingWell.

Nancy Baggett

Used by permission. (c) Eating Well, Inc.

Minestrone with Endive & Pepperoni

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    Ingredients

    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

    directions

    Prep: 30 min Total: 30 min (Quick)
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    • 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.

    nutritional information

    Calories:
    213
    Fiber:
    5 g
    Fat:
    7 g
    Saturated Fat:
    2 g
    Carbohydrates:
    28 g
    Protein:
    9 g
    Sodium:
    721 mg
    Monounsaturated Fat:
    3 g
    Exchanges:
    1 1/2 starch, 1 vegetable, 1/2 lean meat, 1/2 fat
    Cholesterol:
    14 g
    Carbohydrate Servings:
    1 1/2
    Potassium:
    352 mg
    Nutrition Bonus:
    Vitamin C (50% daily value), Vitamin A (30% dv).
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