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Minestrone Stir Fry

Posted By Chris On August 6, 2009 @ 9:07 pm In Main Dishes,Vegetarian | No Comments

Lisa found this quick and easy weeknight recipe on the Whole Foods site and adapted it to use what we had on hand. A bunch of vegetables are stir-fried with pasta and tomatoes to recreate the flavors of a minestrone in non-soup form! A great way to use up the vegetables in your fridge.

Minestrone Stir Fry
2 tsp extra virgin olive oil
1 cup chopped peeled eggplant
1/2 cup sliced mushrooms
1/2 cup chopped orange bell pepper
1/2 cup chopped yellow onion
1/3 cup chopped carrot
1 tsp dried Italian seasoning
1/2 tsp fennel seeds
1/4 tsp red chile flakes
2 cloves garlic, finely chopped
1 cup chopped tomatoes
1/3 cup tomato juice
1 cup cooked pasta
1 cup chopped chard leaves
1/3 cup chopped basil
1/2 teaspoon salt

Heat olive oil in a large nonstick skillet over high heat. Add eggplant, mushrooms, 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, chard, basil, and salt and cook 1 to 2 minutes longer to heat through.

4 Servings

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