Chard & Pepperoni Minestrone
Submitted by happyzhangbo
Hearty one-pot minestrone loaded with swiss chard, spicy pepperoni, lima beans, and pasta in a savory beef broth. A filling Italian-style soup that feeds six in about 30 minutes.
YIELD
6 servingsPREP
14 minCOOK
14 minREADY
32 minThis isn’t your nonna’s minestrone, and that’s a good thing. Diced pepperoni brings a smoky, spicy kick to an otherwise classic vegetable soup, while swiss chard (or kale, your call) adds earthy greens that wilt into the rich beef broth.
Lima beans and pasta make it stick-to-your-ribs filling without weighing you down.
Bell peppers, canned tomatoes with garlic, and a dusting of Parmigiano-Reggiano on top round out every bowl with bright, savory depth.
From cutting board to table in about 30 minutes, this is weeknight comfort food that actually has vegetables in it.
Kitchen Tips
- Use whole wheat pasta for extra fiber and a nuttier flavor that holds up well in broth.
- Undercook the pasta by 2-3 minutes before adding the other ingredients. It’ll finish cooking in the hot broth without going mushy.
- Swap kale for chard if that’s what you have. Kale holds its texture even better and adds a slightly more robust bite.
Ingredients
Directions
Heat oil in a large saucepan or Dutch oven over medium-high heat.
Stir in bell peppers and cook, stirring, for 3 minutes.
Stir in broth, oregano and thyme, bring to a boil over high heat.
Stir in pasta and cook for 2 or 3 minutes less than the package directions.
Stir in mixed vegetables and lima beans.
Bring to a boil again over medium-high heat, cook until the vegetables are almost tender, 2 to 4 minutes.
Stir in tomatoes, pepperoni and chard or kale, bring back to a boil.
Adjust the heat and simmer until the chard or kale is just tender, 4 to 6 minutes.
Season with pepper and top with parmesan.
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