Minestrone with Endive and Pepperoni

By á-2144

Ingredients

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

Preparation

Step 1

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.