Minestrone with Endive & Pepperoni

Minestrone with Endive & Pepperoni

8 Reviews
From: EatingWell Magazine, September/October 2009

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. Recipe by Nancy Baggett for EatingWell.

Ingredients 6 servings

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  • 1 tablespoon extra-virgin olive oil
  • ½ cup chopped fresh or frozen (thawed) bell peppers, any color
  • 5 cups reduced-sodium beef broth
  • 1½ teaspoons dried oregano
  • 1 teaspoon dried thyme
  • ⅔ cup whole-wheat elbow noodles or other small pasta
  • 1 pound frozen mixed soup (or stew) vegetables (including potatoes, carrots, celery, onion), thawed, chopped
  • 1 cup frozen baby lima beans, thawed
  • 1 15-ounce can diced tomatoes with garlic and onion
  • ½ cup diced pepperoni
  • 3 cups lightly packed coarsely chopped curly endive or chard, tough stems removed
  • Freshly ground pepper to taste
  • Freshly grated Parmesan cheese for garnish


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  • Ready In

  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 information

  • Serving size: about 1½ cups
  • Per serving: 225 calories; 7 g fat(2 g sat); 6 g fiber; 30 g carbohydrates; 10 g protein; 44 mcg folate; 14 mg cholesterol; 5 g sugars; 0 g added sugars; 4,003 IU vitamin A; 20 mg vitamin C; 57 mg calcium; 2 mg iron; 738 mg sodium; 352 mg potassium
  • Nutrition Bonus: Vitamin A (80% daily value), Vitamin C (33% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1½ starch, 1 vegetable, ½ lean meat, ½ fat

Reviews 8

November 14, 2015
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By: EatingWell User
This recipe works great with fresh vegetables I followed this recipe but chose to use all organic, fresh vegetables rather than frozen versions, and substituted low sodium vegetable broth for beef broth because I monitor my blood pressure. I cooked dry Lima beans in advance, then used them in the recipe. The flavors were amazing, with great depth. Where the recipe calls for frozen mixed soup or stew vegetables I used whole foods including a potato, a beet, two carrots, one stalk of celery, 15 oz of fresh cherry tomatoes quartered, four cloves of garlic, and one Baby Bella mushroom. I also used Swiss Chard rather than endive. I also increased the quantity of Lima beans because I used two cups of dry beans. One of the best parts of this approach was my ability to use up some of the vegetables that were in my pantry. I can't wait for the leftovers! Pros: Versatile by letting you use different veges, great depth of flavors Cons: It took longer to make the dish using fresh ingredients (but I'm not complaining).
October 18, 2013
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By: EatingWell User
Sooo tasty and easy Excellent flavor. I substituted the endive for spinach when I made it the second time and also used canned diced tomatoes with zesty green chilies. I added more broth and a little bit more pasta. It was perfect.
December 17, 2012
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By: EatingWell User
Good and easy Not the best menestrone I have ever had but its the best I have ever made. It was really easy and had a good flavor. My family liked it and they aren't big soup people. I really like this recipe because it was easy, healthy and had a good flavor. I will probably make this again... I like chick peas in my minestrone and usually i use cabbage (like i did in this) rather than endive because i am not accustomed to buying endive but i will try with the endive and see what a difference it makes :) Pros: flavorful, healthy
September 27, 2012
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By: EatingWell User
I used the new tiny round Turkey pepperoni in this, making it even more healthy. The veggie soup mix I found had the lima beans already in it, along with other veggies as well as those mentioned. I usually pick out the big chunks of veggies but loved all...the flavor is Awesome.
December 02, 2010
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By: EatingWell User
Healthy! I used fresh carrots, potatoes, celery and onion (not frozen). I also could not find lima bean in my grocery store and substituted frozen edamame. I used swiss chard too. I used low fat pepperoni.
November 03, 2010
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By: EatingWell User
Unbelievably nice! goes on my menu from now on!
September 09, 2010
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By: EatingWell User
I used vegetable broth instead of chicken broth and added a 1/2 of red wine. Even my husband loved it and he does not like Minestrone.
September 15, 2009
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By: EatingWell User
I used fresh vegetables instead of frozen--I just can bring myself to eat frozen veggies this early in the fall--edamame instead of lima beans, and fresh herbs and this was seriously one of the best soups I've ever made! This is going to be my staple vegetable soup from now on!
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