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Stir Fried Minestrone

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Ingredients
  Olive oil 2 Tablespoon
  Bacon slices 2 Ounce, coarsely chopped (2 Slices)
  Onion 1 Large, cut into 1/2-inch chunks
  Garlic 2 Clove (10 gm), minced
  Carrot 2 , halved lengthwise, and cut crosswise into 1/2-inch lengths
  Idaho potato 1 , peeled and cut into 1/4-inch chunks
  Zucchini 1 Medium, halved lengthwise and cut crosswise into 1/2-inch-thick slices
  Green beans 6 Ounce, trimmed and halved lengthwise
  Chopped cabbage/Kale 3 Cup (48 tbs) (Fresh Ones)
  Canned tomatoes 1 Cup (16 tbs), chopped or crushed, with their juice
  Cooked cannellini beans 1 Cup (16 tbs), rinsed and drained
  Chopped fresh basil 1⁄4 Cup (4 tbs)
  Salt 3⁄4 Teaspoon
  Chicken broth 3⁄4 Cup (12 tbs)
  Cornstarch 1 Teaspoon
  Freshly grated parmesan cheese 1⁄3 Cup (5.33 tbs)
Directions

In a 14-inch stir-fry, heat the oil over medium heat.
Add the bacon and cook until lightly crisped, about 4 minutes.
With a slotted spoon, transfer the bacon to a paper-towel-lined plate to drain; set aside.
Add the onion and garlic to the pan and cook, stir-frying, until the onion is lightly browned, about 5 minutes.
Add the carrots, potato, zucchini, and green beans and stir-fry until the potato is crisp-tender, about 5 minutes.
Add the cabbage and stir-fry until the cabbage is tender, about 4 minutes.
Add the tomatoes and their juice, the cannellini beans, basil, salt, and bacon.
Raise the heat to high and cook 2 minutes.
In a small bowl, stir together the broth and cornstarch.
Pour the mixture into the pan and cook, stirring continuously, 1 minute.
Transfer to 4 serving plates, sprinkle with Parmesan, and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Stir Fried
Ingredient: 
Meat
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
4

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