"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!
Ingredients
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 (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
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
Preparation
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
Per serving: 213 calories; 7 g fat (2 g sat, 3 g mono); 14 mg cholesterol; 28 g carbohydrates; 9 g protein; 5 g fiber; 721 mg sodium; 352 mg potassium.
Nutrition Bonus: Vitamin C (50% daily value), Vitamin A (30% dv).
1 1/2 Carbohydrate Serving
Exchanges: 1 1/2 starch, 1 vegetable, 1/2 lean meat, 1/2 fat
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