Ingredients
- 1 tablespoon(s) extra-virgin olive oil
- 1/2 cup(s) chopped fresh or frozen (thawed) bell peppers, any color
- 5 cup(s) reduced-sodium beef broth
- 1 1/2 teaspoon(s) dried oregano
- 1 teaspoon(s) dried thyme
- 2/3 cup(s) whole-wheat elbow noodles or other small pasta
- 1 pound(s) frozen mixed soup (or stew) vegetables (including potatoes, carrots, celery, onion), thawed, chopped
- 1 cup(s) frozen baby lima beans, thawed
- 1 can(s) (15-ounce) diced tomatoes with garlic and onion
- 1/2 cup(s) diced pepperoni
- 3 cup(s) lightly packed coarsely chopped curly endive or chard, tough stems removed
- Freshly ground pepper to taste
- Freshly grated Parmesan cheese for garnish
Directions
- 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.
- 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.
