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. Combine this flavor profile with minestrone, bringing distinct flavor traditions together in a celebration of the best of both worlds.
Ingredients
Servings
Main Recipe | Serves 4
3 tbsps olive oil, divided
2 eaches large red onions, halved and thinly sliced, divided
3 cans 15-16 ounces cannellini beans, kidney beans or black lentils (or 1 can of each), undrained
1 quart Kitchen Basics® Original Chicken Stock
2 cups water
1 1/2 cups fresh parsley, chopped, divided
2 oz angel hair pasta, broken into thirds or thing egg noodles (about 2 cups)
8 cups fresh baby spinach
1/4 cup labneh, sour cream or mascarpone cheese
Procedure
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.
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.
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.
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.
Meanwhile, heat remaining 2 tablespoons olive oil in large non-stick skillet on medium-high heat. Add remaining onions; cook and stir 7 minutes or just until they begin to get crispy.
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.
Ladle soup into serving bowls. Top with labneh and the crispy onion mixture.
