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