Minestrone Soup with Garlic Mini Naan.
Prep time.
20 min.
Cook time.
30 min.
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.
Ingredients.
1 package Stonefire® Mini Garlic Naan1 cup shredded cheddar cheese2 tbsp olive oil1 cup onions, diced1 cup carrots, diced1 cup celery, diced4 cloves garlic chopped1/2 tsp red pepper flakes1/2 tsp ground fennel seeds3 cups vegetable broth or chicken broth1 (28 ounce) can diced tomatoes 1 (15 oz) can red kidney beans, drained & rinsed1 tbsp Italian seasoning½ cup dry fusilli pasta – or shape of choice1 medium zucchini, cut into bite sized pieces1/2 pound green beans, cut into bit sized pieces5 oz baby spinach, coarsely choppedSalt & pepper to taste2 tbsp parsley, chopped1/4 cup Parmigiano Reggiano (parmesan cheese), grated.
Directions.
For the soupHeat the oil in a large saucepan over medium-high heat, add the onions, celery and carrot and cook until tender, about 5-7 minsAdd the garlic, red pepper flakes, fennel and cook until fragrant, about a minuteAdd 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 minutesAdd the zucchini, green beans and spinach & cook until tender, about 2 minutes – season to taste with salt and pepperFor the naan:Preheat oven to 400 FTop Mini Garlic Naan with the shredded cheddar cheese – dividing the 1 cup between the 4 piecesPlace topped naan on a baking sheet and cook for 3-4 minutes or until the cheese has meltedCut each piece in half and serve with the soup.
Skip slideshow
Slides shown:
