Persian Minestrone

Persian Minestrone

Persian Minestrone

Prep Time
15 Minutes
Cook Time
35 Minutes
Ingredients
14
Eastern Mediterranean meets Italy in this warm, comforting meal. Hailing from Persia, Ash-e reshteh is a thick, hearty soup made with beans, herbs and flat noodles. Minestrone is a tomato-broth soup crafted with Italian beans, vegetables and pasta. For a new family favourite, fuse these two distinct flavour traditions together in a celebration of the best of both worlds.
Ingredients
  • 2 tablespoons olive oil, divided

  • 1 red onions, sliced, divided

  • 1 teaspoon Garlic Granules

  • 1 teaspoon Mint Herb

  • 1/2 teaspoon Turmeric Powder

  • 1/2 teaspoon Sea Salt

  • 1 pinch Coarse Ground Black Pepper

  • 400 grams tin cannellini beans, kidney beans or black lentils, drained

  • 600 millilitres (1 pint) chicken stock

  • 15 grams (1/2 ounce) parsley, chopped

  • 15 grams (1/2 ounce) basil, chopped

  • 25 grams (1 ounce) angel hair pasta, broken into thirds or thin egg noodles

  • 50 grams (2 ounce) fresh baby spinach leaves

  • 50 millilitres (2 fluid ounce) sour cream or mascarpone cheese

Key Products
Garlic Granules

Product Information

£ 1.80/unit,47g
Mint Herb

Product Information

£ 1.69/unit,9g
Turmeric Powder

Product Information

£ 1.73/unit,31g
Coarse Ground Black Pepper

Product Information

£ 2.06/unit,33g

Instructions

  • 1 Heat 1 tbs of the olive oil in large pan on a medium-high heat. Add half of the onions, cook and stir until slightly softened for about 5 minutes. Then add the Garlic, Mint, Turmeric, Sea Salt and Pepper and cook for a further 2 minutes. Add the beans and stock, bring to the boil. Add half the parsley and the basil, reduce the heat to medium, and simmer for around 10 minutes until slightly thickened.
  • 2 Increase the heat to medium-high and return to the boil. Add the pasta and cook for 2 minutes until al dente stirring occasionally. Stir in the spinach and the remaining parsley and cook until the spinach has wilted before removing from the heat.
  • 3 Meanwhile, heat the remaining 1 tbs olive oil in a large non-stick frying pan on medium-high heat. Add the remaining onions and cook and stir for 7 minutes, or just until they begin to get crispy. Season with salt and pepper to taste.
  • 4 To serve, ladle soup into serving bowls. Top with sour cream and the crispy onion mixture.
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