Persian Minestrone

Number of Portions


- 4 tbsp olive oil, divided
- 2 red onions, sliced, divided
- 2 tsp Schwartz Garlic Granules
- 2 tsp Schwartz Mint
- 1 tsp Schwartz Ground Turmeric
- 1 tsp Schwartz Sea Salt
- 1/2 tsp Schwartz Ground Black Pepper
- 2 x 400 grams tin cannellini beans, kidney beans or black lentils, drained
- 1.2 lt chicken stock
- 25 grams parsley, chopped
- 50 grams basil, chopped
- 50 grams angel hair pasta, broken into thirds or thin egg noodles
- 100 grams fresh baby spinach leaves
- 100 ml sour cream or mascarpone cheese


Prep Time: 15 minutes

Cook Time: 35 minutes

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.

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.

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