Minestrone Stir Fry

2 teaspoons organic extra virgin olive oil
1/2 cup onion, chopped
1/2 cup green pepper, chopped
1/2 cup red pepper, chopped
1/2 cup celery, chopped
1/3 cup carrot, chopped
1 cup eggplant, peeled, diced small squares
2 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon fennel seed
1/4 teaspoon red chili flakes
1 cup tomatoes, chopped
1/3 cup tomato juice or vegetable broth
1 cup cooked pasta shapes
1 cup spinach, chopped
1/3 cup basil, chopped
1/2 teaspoon sea salt

Heat olive oil in a large non stick pan. Sauté first ten ingredients for 5 minutes adding a little water to prevent sticking. Add tomatoes and tomato juice and continue to sauté for 3 minutes longer. Add all remaining ingredients and sauté 1 minute longer to heat through. Serve in large bowls over toasted bread rounds, polenta, or cooked small elbow pasta, ditalini, or orzo.

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