Stir Fried Minestrone
|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)|
|Chicken broth||3⁄4 Cup (12 tbs)|
|Freshly grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
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.