EatingWell


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3
What's This?
Serving size 6
Prep Time
Total Time

Ingredients

1 Tbsp extra virgin olive oil½ cup chopped fresh or frozen (thawed) bell peppers, any color5 cup reduced-sodium beef broth1 ½ tsp dried oregano1 tsp dried thyme⅔ cup whole-wheat elbow noodles or other small pasta1 lb frozen mixed soup (or stew) vegetables (including potatoes, carrots, celery, onion), thawed, chopped1 cup frozen baby lima beans, thawed1 can 15-ounce diced tomatoes with garlic and onion½ cup diced pepperoni3 cup lightly packed coarsely chopped curly endive or chard, tough stems removed freshly ground 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 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.

Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 6 Total

  • Calories 213
  • Calories from fat 63
  • Total Fat 7gm 11%
  • Sodium 721mg 30%
  • Total Carbohydrates 28gm 9%
  • Fiber 5gm 20%
  • Protein 9gm
  • Cholesterol 14mg 5%
*

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Main Dish, Soup, Dinner, Diabetic, Healthy, High Fiber, Low Cholesterol, Low Fat, Pork, Beef, Vegetable, Tomato, Bean & Legume, American, Italian, Mediterranean, Easy, 30 Minute, Fall, Spring, Winter

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