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Persian Minestrone
Ingredients
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2 tablespoons olive oil, divided
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1 red onions, sliced, divided
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1 teaspoon Garlic Granules
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1 teaspoon Mint Herb
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1/2 teaspoon Turmeric Powder
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1/2 teaspoon Sea Salt
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1 pinch Coarse Ground Black Pepper
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400 grams tin cannellini beans, kidney beans or black lentils, drained
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600 millilitres (1 pint) chicken stock
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15 grams (1/2 ounce) parsley, chopped
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15 grams (1/2 ounce) basil, chopped
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25 grams (1 ounce) angel hair pasta, broken into thirds or thin egg noodles
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50 grams (2 ounce) fresh baby spinach leaves
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50 millilitres (2 fluid ounce) sour cream or mascarpone cheese
Key Products
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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