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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.

Source: EatingWell Magazine, September/October 2009

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Recipe Summary test

total:
30 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

about 1 1/2 cups
225 calories; protein 10.1g; carbohydrates 29.8g; dietary fiber 5.6g; sugars 5g; fat 6.9g; saturated fat 1.8g; cholesterol 14.1mg; vitamin a iu 4003.3IU; vitamin c 20.1mg; folate 44.1mcg; calcium 56.9mg; iron 2mg; magnesium 32.5mg; potassium 351.8mg; sodium 738.3mg; thiamin 0.1mg.

1 1/2 starch, 1 vegetable, 1/2 lean meat, 1/2 fat

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