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


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


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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