Minestrone with Endive & Pepperoni

Serves: 6

We love this healthy soup and it fits right into a low calorie menu! Feel free to substitute the lima beans for a can of beans of choice (kidney, black, lima, small white, etc.) and substitute the endive for spinach or kale. If you use fresh vegetables, cook the soup for 20-30 minutes, or until vegetables are done. Then add the endive at the end.

Yield: 6 servings, about 1 1/2 cups each
Prep Time:
Cook Time:
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1 tablespoon extra-virgin olive oil
1/2 cup chopped fresh or frozen (thawed) green bell pepper, or 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) vegetable (including potatoes, carrots,, onion), thawed, chopped (or use fresh)
1 cup frozen baby lima beans, thawed
1 (15-ounce) can diced tomato 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


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.

Source: eatingwell.com

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