Minestrone Soup with Garlic Mini Naan

20 min Prep Time
30 min Cook Time

Break up with basic bread and serve warm, buttery naan with hearty homemade soups and stews. Swap out your sad side bread and serve Minestrone soup with Stonefire® Garlic Mini Naan. It’s an easy a dinnertime favourite, especially on cold nights.

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  • 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


For the soup

  • Heat the oil in a large saucepan 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

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