Chard and Pepperoni Minestrone

• 1 tablespoon olive oil
• 1/2 cup sweet bell peppers green, orange, red, yellow or mixture
• 5 cups beef stock low salt
• 1 1/4 teaspoons oregano dried
• 1 1/4 teaspoon thyme dried
• 3/4 cup pasta any kind, prefer whole wheat
• 1 pound mixed vegetables potatoes, carrots, celery, onion, chopped, fresh or frozen
• 1 cup lima beans fresh or frozen, thawed
• 15 ounces tomatoes, canned diced, with garlic and onion
• 23 cup pepperoni diced
• 3 cups swiss chard tough stems removed and coarsely chopped, or kale
• 1 x black pepper freshly ground, to taste
• 1 x parmesan, parmigiano-reggiano cheese, grated

1. Heat oil in a large saucepan or Dutch oven over medium-high heat.
2. Stir in bell peppers and cook, stirring, for 3 minutes.
3. Stir in broth, oregano and thyme, bring to a boil over high heat.
4. Stir in pasta and cook for 2 or 3 minutes less than the package directions.
5. Stir in mixed vegetables and lima beans.
6. Bring to a boil again over medium-high heat, cook until the vegetables are almost tender, 2 to 4 minutes.
7. Stir in tomatoes, pepperoni and chard or kale, bring back to a boil.
8. Adjust the heat and simmer until the chard or kale is just tender, 4 to 6 minutes.
9. Season with pepper and top with parmesan.

olive oil, sweet bell peppers, beef stock low, oregano, thyme, pasta any kind, mixed vegetables potatoes, beans, tomatoes, pepperoni, swiss chard, black pepper, parmesan

Taken from recipeland.com/recipe/v/chard-pepperoni-minestrone--51707 (may not work)