Minestrone Stir-Fry

Serves 4
Time 20 min

Serve this recipe on its own or in large bowls over toasted bread rounds or polenta. Garnish with grated parmesan cheese, if you like.

Special Diets:

Dairy FreeDairy Free
VegetarianVegetarian
Low FatLow Fat

Ingredients

    2 teaspoonsextra-virgin olive oil
    1 cupchopped peeled eggplant
    1stalk celery, chopped
    1 mediumred bell pepper, chopped
    1/2 mediumyellow onion, chopped
    1carrot, chopped
    1 teaspoondried Italian seasoning
    1/2 teaspoonfennel seeds
    1/4 teaspooncrushed red chile flakes
    2 clovesgarlic, finely chopped
    3Roma tomatoes, cored and chopped
    1/3 cuptomato juice or vegetable broth
    1 cupcooked pasta
    1 cupchopped spinach
    1/3 cupchopped fresh basil
    1/2 teaspoonfine sea salt

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Method

Heat oil in a large nonstick skillet over high heat.


Add eggplant, celery, bell pepper, onion, carrot, Italian seasoning, fennel seed, chile flakes and garlic, and cook until the vegetables begin to soften and brown around the edges, about 5 minutes, adding a little water if needed to prevent sticking.


Add tomatoes and tomato juice and continue to cook until the tomatoes soften and the mixture thickens slightly, about 3 minutes longer.


Add pasta, spinach, basil, and salt and cook 1 to 2 minutes longer to heat through.

Nutritional Info

Serving Size

Calories

120

Total Fat

3g

Saturated Fat

0g

Cholesterol

0mg

Sodium

350mg

Total Carbohydrate

21g

Dietary Fiber

4g

Total Sugars

5g

Protein

4g

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.