Minestrone with Endive and 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.
Yields: 6 servings, about 1 1/2 cups each
Total Time: 30 min
Prep Time: 30 min
- 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
- 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.