Lunch

Minestrone with Endive and Pepperoni is for Lunch.

Minestrone with Endive and Pepperoni takes several minutes to prepare.

Minestrone with Endive and Pepperoni takes several minutes to cook.

Minestrone with Endive and Pepperoni makes 6 servings.

The ingredients for Minestrone with Endive and Pepperoni are:

? 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

Here is how you make Minestrone with Endive and Pepperoni:

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: 6Recipe submitted by SparkPeople user CAR325.

The nutritional information for Minestrone with Endive and Pepperoni is:

• 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