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Healthy Hearty Minestrone with Endive & Pepperoni Soup
Warm the tummy with healthy hearty soup.
I am a cook in a retirement home for senior citizens, and I love trying out new recipes , so when one of my residents came and asked me to make this soup called Minestrone with Endive & Pepperoni. I was happy to make it for her. This is a little bit of a twist on the usual Minestrone soup recipes.
The Minestrone soup is very hearty and full of really good flavor, and it smells really good simmering on the stove. The Pepperoni is not traditionally part of Minestrone soup, but you will find it adds a spicy complex flavor. It also gives the soup a bit of zip. This soup is a nice comfort food for a cold winters night. When I made this Minestrone soup all of my residents loved it, and a few of them had seconds. The soup can be reheated the next day, and will have even more flavor, just add a bit of water to it.
** Extra Virgin Olive Oil ( enough to coat the bottom of the soup pot)
** 1 medium sized green bell pepper ( any color is fine though)
** 5 cans of beef broth, plus about 2 to 3 cans of water, also add a couple of beef bullion cubes for added flavor.
** 1 1/2 teaspoons dried oregano
** 1 1/2 cups of elbow macaroni
** 1 regular size bag of frozen mixed vegetable ( with carrots, onion, celery & potatoes) ( of course you can use fresh veggies if you want to )
1 small box of frozen baby Lima Beans, thawed, ( I cook mine for about 10 minutes to un thaw and soften them up. Same with the frozen mixed veggies.
** 2 regular size cans of diced tomatoes or stewed tomatoes.
** 1 package of Turkey pepperoni diced, not to small. ( Turkey pepperoni is milder than regular pepperoni and healthier as well.
** 1 bunch of coarsely chopped Endive or Chard or even spinach if you like. Be sure to rinse off the greens, and discard the hard stems.
** Black pepper to taste & salt if needed
** Parmesan cheese sprinkled on top for garnish and a touch of added flavor.
Assemble all of the ingredients ahead of time. You will need a large pot for the soup.
Next chop the green bell pepper,and heat the oil in the soup pot. Next add the green pepper and cook until it is soft. Add the beef broth and the oregano; bring it to a boiI. In the meantime this is when I like to partially cook the frozen veggies about 10 minutes, then when the broth has came to a boil, add the elbow macaroni, cook that for about 7 minutes, meantime chop up the endive and pepperoni , and add it to the soup along with the diced tomatoes. Return to a boil, then lower the soup down to a simmer for about 20 minutes or so. Serve the soup along with some fresh crusty Italian bread or some crackers. I really like garlic toast with my soup. And there you have hearty healthy Minestrone with Endive & Pepperoni soup.
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