Minestrone Stir Fry

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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 nonstick pan. Saute first ten ingredients for 5

minutes adding a little water to prevent sticking. Add tomatoes and tomato

juice and continue to saute for 3 minutes longer. Add all remaining ingredients

and saute 1 minute longer to heat through. Serve in large bowls over toasted

bread rounds, polenta or cooked small elbow pasta, ditalini or orzo. Serves 4.

 

 

 

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