Persian Minestrone

 


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 favorite, fuse these two distinct flavor traditions together in a celebration of the best of both worlds.


*This recipe was created for 11 and 66 servings. To adjust the serving quantity, enter a new yield (up to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

 
Tasting Serving (11)66 ServingsResized (xx) ServingsRecipe Nutrition
Ingredients Quantities Instructions
Olive oil, divided 3 tablespoons 1. Heat 1 tablespoon of the olive oil in large Dutch oven on medium-high heat. Add half of the onions; cook and stir until slightly softened, about 5 minutes.

2. Meanwhile, thinly slice 6 cloves of the garlic. Add to skillet with 1 teaspoon of the mint, turmeric, sea salt and pepper; cook and stir until garlic is softened, about 2 minutes.

3. Add beans, broth and water; bring to boil. Add half of the parsley and basil; reduce heat to medium and simmer until slightly thickened, about 10 minutes.

4. Increase heat to medium-high and return to boil. Add pasta; cook until pasta is al dente, about 2 minutes, stirring occasionally. Stir in spinach, remaining parsley and basil. Cook until spinach has wilted, about 1 minute. Remove from heat.

5. Meanwhile, heat remaining 2 tablespoons olive oil in large nonstick skillet on medium-high heat. Add remaining onions; cook and stir 7 minutes or just until they begin to get crispy.

6. Meanwhile, thinly slice remaining 2 cloves garlic. Add to skillet with remaining 2 teaspoons mint. Cook until garlic is golden brown and slightly crispy, about 2 minutes. Season with salt and pepper to taste, if desired.

Large red onions, halved and thinly sliced, divided 2 eaches
Garlic cloves, divided 8 eaches
McCormick Culinary® Mint Leaves, divided 1 tablespoon
McCormick Culinary® Turmeric 2 teaspoons
McCormick Culinary® Mediterranean Sea Salt, Fine Grind 1 teaspoon
McCormick Culinary® Table Grind Black Pepper 1/8 teaspoon
15-16 oz. Cannellini beans, kidney beans or black lentils (or 1 can of each), undrained 3 cans
Kitchen Basics® Original Chicken Stock 1 quart
Water 2 cups
Fresh parsley, chopped, divided 1 1/2 cups
Fresh basil, chopped, divided 1/2 cup
Angel hair pasta, broken into thirds or thin egg noodles (about 2 cups) 2 ounces
Fresh baby spinach 8 cups
Labneh, sour cream or mascarpone cheese 1/4 cup
Ingredients Quantities Instructions
Olive oil, divided 1 1/6 cup 1. Heat 1 tablespoon of the olive oil in large Dutch oven on medium-high heat. Add half of the onions; cook and stir until slightly softened, about 5 minutes.

2. Meanwhile, thinly slice 6 cloves of the garlic. Add to skillet with 1 teaspoon of the mint, turmeric, sea salt and pepper; cook and stir until garlic is softened, about 2 minutes.

3. Add beans, broth and water; bring to boil. Add half of the parsley and basil; reduce heat to medium and simmer until slightly thickened, about 10 minutes.

4. Increase heat to medium-high and return to boil. Add pasta; cook until pasta is al dente, about 2 minutes, stirring occasionally. Stir in spinach, remaining parsley and basil. Cook until spinach has wilted, about 1 minute. Remove from heat.

5. Meanwhile, heat remaining 2 tablespoons olive oil in large nonstick skillet on medium-high heat. Add remaining onions; cook and stir 7 minutes or just until they begin to get crispy.

6. Meanwhile, thinly slice remaining 2 cloves garlic. Add to skillet with remaining 2 teaspoons mint. Cook until garlic is golden brown and slightly crispy, about 2 minutes. Season with salt and pepper to taste, if desired.

Large red onions, halved and thinly sliced, divided 1 dozen
Garlic cloves, divided 4 dozen
Mint Leaves 1/3 cup
Turmeric 1/4 cup
Sea Salt, Mediterranean Fine Grind 2 tablespoons
Pepper, Black Table Grind 3/4 teaspoons
15-16 oz. Cannellini beans, kidney beans or black lentils (or 1 can of each), undrained 18 cans
Kitchen Basics® Original Chicken Stock 6 quarts
Water 3 quarts
Fresh parsley, chopped, divided 9 cups
Fresh basil, chopped, divided 3 cups
Angel hair pasta, broken into thirds or thin egg noodles (about 2 cups) 12 ounces
Fresh baby spinach 12 quarts
Labneh, sour cream or mascarpone cheese 1 1/2 cups
Ingredients Quantities Instructions
No Resize Selected

Nutrition Information (per serving)

Calories 205 kcal


Total fat 5 g


Saturated fat 1 g


Trans fat 0 g


Cholesterol 5 mg


Sodium 568 mg


Carbohydrate 29 g


Dietary fiber 9 g


Protein 11 g


Plating Instructions: To serve, ladle soup into serving bowls. Top with labneh and the crispy onion mixture.


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