Minestrone with Greens & Pepperoni

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 chard (or endive); return to a boil. Adjust the heat and simmer until the greens are just tender, about 5 minutes. Season with pepper and garnish with Parmesan, if desired.

Nutrition

Per serving: 212 calories; 7 g fat (2 g sat, 3 g mono); 14 mg cholesterol; 27 g carbohydrates; 9 g protein; 5 g fiber; 745 mg sodium; 363 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

Nutrition Note: Beans: People who ate beans four or more times a week were 22 percent less likely to develop heart disease than those who ate them less than once weekly in a 19-year analysis of a federal health survey.