Minestrone Stir Fry

Minestrone Stir Fry

Serves 4

Serve in large bowls over toasted bread rounds, polenta, or cooked small elbow pasta, ditalini, or orzo, if you like.

  • 2 teaspoons extra virgin olive oil
  • 1 cup chopped peeled eggplant
  • 1/2 cup chopped celery
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped yellow onion
  • 1/3 cup chopped carrot
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon fennel seeds
  • 1/4 teaspoon red chile flakes
  • 2 cloves garlic, finely chopped
  • 1 cup chopped tomatoes
  • 1/3 cup tomato juice or vegetable broth
  • 1 cup cooked pasta
  • 1 cup chopped spinach
  • 1/3 cup chopped basil
  • 1/2 teaspoon salt
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Heat olive oil in a large nonstick skillet over high heat. Add eggplant, celery, bell peppers, onions, carrots, Italian seasoning, fennel seeds, chile flakes, and garlic and cook for 5 minutes, adding a little water to prevent sticking. Add tomatoes and tomato juice and continue to cook for 3 minutes longer. Add pasta, spinach, basil, and salt and cook 1 to 2 minutes longer to heat through.

Nutritional Info: 
Per Serving:120 calories (30 from fat), 3g total fat, 0g saturated fat, 0mg cholesterol, 350mg sodium, 21g carbohydrate (4g dietary fiber, 5g sugar), 4g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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