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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:
Ingredients
- 2 teaspoons extra-virgin olive oil
- 1 cup chopped peeled eggplant
- 1 stalk celery, chopped
- 1 medium red bell pepper, chopped
- 1/2 medium yellow onion, chopped
- 1 carrot, chopped
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon fennel seeds
- 1/4 teaspoon crushed red chile flakes
- 2 cloves garlic, finely chopped
- 3 Roma tomatoes, cored and chopped
- 1/3 cup tomato juice or vegetable broth
- 1 cup cooked pasta
- 1 cup chopped spinach
- 1/3 cup chopped fresh basil
- 1/2 teaspoon fine sea salt
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:
Per serving: 120 calories (30 from fat), 3g total fat, 0g saturated fat, 0mg cholesterol, 350mg sodium, 21g carbohydrates (4g dietary fiber, 5g sugar), 4g protein.
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.
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Ingredients
- 2 teaspoons extra-virgin olive oil
- 1 cup chopped peeled eggplant
- 1 stalk celery, chopped
- 1 medium red bell pepper, chopped
- 1/2 medium yellow onion, chopped
- 1 carrot, chopped
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon fennel seeds
- 1/4 teaspoon crushed red chile flakes
- 2 cloves garlic, finely chopped
- 3 Roma tomatoes, cored and chopped
- 1/3 cup tomato juice or vegetable broth
- 1 cup cooked pasta
- 1 cup chopped spinach
- 1/3 cup chopped fresh basil
- 1/2 teaspoon fine sea salt