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

Serves: 4
15 mins Prep Time 35 mins Cook Time
15 mins Prep Time
35 mins Cook Time
  • 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.

  • 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.

  • 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.

  • To serve, ladle soup into serving bowls. Top with sour cream and the crispy onion mixture.