Minestrone Soup with Garlic Mini Naan

20 min Prep Time
30 min Cook Time

Ingredients

  • 1 package Stonefire® Mini  Garlic Naan
  • 1 cup shredded cheddar cheese
  • 2 tbsp olive oil
  • 1 cup onions, diced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 4 cloves garlic chopped
  • 1/2 tsp red pepper flakes
  • 1/2 tsp ground fennel seeds
  • 3 cups vegetable broth or chicken broth
  • 1 (28 ounce) can diced tomatoes 1 (15 oz) can red kidney beans, drained & rinsed
  • 1 tbsp Italian seasoning
  • ½ cup dry fusilli pasta – or shape of choice
  • 1 medium zucchini, cut into bite sized pieces
  • 1/2 pound green beans, cut into bit sized pieces
  • 5 oz baby spinach, coarsely chopped
  • salt & pepper to taste
  • 2 tbsp parsley, chopped
  • 1/4 cup Parmigiano Reggiano (parmesan cheese), grated

Directions

For the soup

  • Heat the oil in a large sauce pan over medium-high heat, add the onions, celery and carrot and cook until tender, about 5-7 mins
  • Add the garlic, red pepper flakes, fennel and cook until fragrant, about a minute
  • Add the broth, tomatoes, Italian seasoning, and pasta, bring to a boil, reduce the heat and simmer until the pasta is almost cooked, about 5 to 7 minutes
  • Add the zucchini, green beans and spinach & cook until tender, about 2 minutes – season to taste with salt and pepper

For the naan:

  • Preheat oven to 400 F
  • Top Mini Garlic Naan with the shredded cheddar cheese – dividing the 1 cup between the 4 pieces
  • Place topped naan on a baking sheet and cook for 3-4 minutes or until the cheese has melted
  • Cut each piece in half and serve with the soup