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Minestrone with Endive & Pepperoni

Source: © EatingWell Magazine
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Active Time:  30 Minutes
Total Time:  30 Minutes
  6 servings, about 1 1/2 cups each
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.
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
Minestrone with Endive & Pepperoni Recipe at
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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 12/01/2009
Part of These Recipe Collections Find Similar Recipes »
 30-Minute Soups
 Minestrone Soup Recipes: Italian-Style Comfort
Nutrition Facts per Serving
Yield:   6 servings, about 1 1/2 cups each
Calories: 213
Fat. Total: 7g
Protein: 9g
Carbohydrates, Total: 28g
Fat, Saturated: 2g
Fiber: 5g
Cholesterol: 14mg
Sodium: 721mg
% Cal. from Fat: 30%
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