Ingredients
½ cup chopped fresh or frozen (thawed) bell peppers, any color
5 cup reduced-sodium beef broth
1 ½ tsp dried oregano
1 tsp dried thyme
⅔ cup whole-wheat elbow noodles or other small pasta
1 lb frozen mixed soup (or stew) vegetables (including potatoes, carrots, celery, onion), thawed, chopped
1 cup frozen baby lima beans, thawed
1 can 15-ounce diced tomatoes with garlic and onion
½ cup diced pepperoni
3 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.
