Minestrone with Endive and Pepperoni

Minestrone with Endive and Pepperoni (Adapted from Eating Well)

1 tablespoon extra-virgin olive oil
1/2 cup chopped red bell pepper
2 garlic cloves, minced
5 cups beef broth
1 1/2 teaspoons dried oregano
1 teaspoon dried thyme
2/3 cup dry multi-grain elbow noodles
1 pound frozen mixed vegetables (our version included potatoes, carrots, celery and onion), thawed and roughly chopped if large
1 cup edamame, thawed
14.5 ounce can fire-roasted diced tomatoes
1/2 cup diced pepperoni
3 cups coarsely chopped curly endive, any tough stems removed
fresh ground black pepper
fresh grated Parmesan cheese

In a Dutch oven, add oil and heat over medium-high. Stir in red bell pepper - cook until softened, about 4 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in broth, oregano and thyme. Bring mixture to a boil - stir in pasta and cook about 3 minutes less than the package directions.

Stir in thawed vegetables and edamame. Bring mixture back to a boil and cook until the vegetables are almost tender, about 2 to 3 minutes. Stir in tomatoes, pepperoni and endive - bring back to a boil, reduce heat to a simmer and cook until the endive is just tender, about 3 to 5 minutes. Remove from the heat and season with fresh ground black pepper. Portion into bowls and serve each with grated Parmesan to taste.

Makes about 4 to 6 servings.

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