Big snowstorm = Big pot of soup.
This week, I decided to try Pepperoni Minestrone, loosely based on this recipe from Eating Well. I normally make vegetarian soups, so this was a nice change of pace. The (turkey) pepperoni is really just an accent, but it does add flavor.
I thought I didn’t have any pasta left in the house after my Tuna Noodle Casserole, but I had some leftover lasagna noodles from the Crockpot Vegetarian Lasagna project. I broke them up, and while they weren’t as pretty as elbow pasta, they worked.
Even using low sodium broth, this soup was just a bit salty for my taste. Of course, I could also blame that on the pepperoni! But it was still a good bowl of warm soup, and will make lunches for the week.
1 T olive oil
1 c. chopped onion (fresh or frozen)
4 c. low sodium fat free beef broth
1 t thyme
3 whole wheat lasagna noodles, broken into small pieces
1 (16 oz.) package frozen zucchini
1 (12 oz.) package frozen peas, carrots, and green beans
1 (28 oz.) can plum tomatoes in juice, tomatoes coarsely chopped
2 oz. diced turkey pepperoni
1 (15 oz.) can white beans, rinsed and drained
Heat olive oil in a large pot. Add onion, and saute until tender and lightly brown. Add broth and thyme and heat until boiling. Add pasta pieces, and simmer for 5 minutes.
Add vegetables, tomatoes with juice, pepperoni, and beans and simmer for 15-20 minutes, until vegetables are tender. Serve garnished with freshly grated Parmesan.