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Published on June 16, 2020

Minestrone with Endive and Pepperoni

Healthy Meals Made Easy

This recipe, also from EatingWell, comes together quickly with frozen mixed soup vegetables. If you are watching your sodium, you can omit the pepperoni.


  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup chopped fresh or frozen (thawed) bell peppers, any color
  • 5 cups reduced-sodium beef broth
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 2/3 cup whole-wheat elbow noodles or other small pasta
  • 1 pound frozen mixed soup vegetables (including potatoes, carrots, celery, onion), thawed
  • 1 cup frozen baby lima beans, thawed
  • 1 15-ounce can diced tomatoes with garlic and onion
  • 1/2 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


  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 and bring to a rolling boil over high heat. Add pasta and cook for 3 minutes less than the package directions.
  2. Add mixed 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) and 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 cheese, if desired.
  3. Makes 6 servings with 213 calories, 7 g fat, 28 g carbohydrates, 5 g fiber, and 721 mg sodium.

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