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Pepperoni-Minestrone Soup
Pepperoni-Minestrone Soup s a delicious, and hearty Italian soup recipe. It is not actually a Minestrone soup but similar. It is made with frozen ingredients to make it an easy and somewhat quicker to make recipe. Ingredients include: Pepperoni, frozen soup vegetables, frozen lima beans, frozen bell peppers, tomatoes, endive, beef broth and pasta. It is seasoned well and cooked over the stove-top. It is also a healthy, low fat, low calories, low cholesterol, low carbohydrates, low sugars, diabetic-friendly and Weight Watchers (4) PointsPlus) recipe. Ingredients
- 1 tbsp extra-virgin olive oil
- 1/2 cup thawed, chopped fresh or frozen bell peppers
- 5 cups reduced-sodium beef broth
- 1-1/2 tsp dried oregano (adjust to taste)
- 1 tsp dried thyme (adjust to taste)
- 2/3 cup whole-wheat elbow-roni
- 1 (16 oz) bag frozen mixed soup vegetables, thawed
- 1 cup frozen baby lima beans, thawed
- 1 (15 oz) can garlic-onion diced tomatoes, undrained
- 1/2 cup diced pepperoni
- 3 cups lightly packed coarsely chopped endive, tough stems removed
- Freshly ground black pepper to taste
- Freshly grated Parmesan cheese for garnish
Directions
- 1. Heat oil in a large saucepan or Dutch oven over medium-high heat. Add in the bell peppers, cook, stirring, for 3 minutes. Add in the broth, oregano and thyme; bring to a rolling boil over high heat. Add the pasta and cook 3 minutes less than the package directions.
- 2. Add the soup 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; return to a boil. Adjust the heat and seasonings. Lower heat to a simmer. Simmer until the endive is just tender, about 5 minutes. Season with the black pepper and garnish with Parmesan, if desired.
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