Club House for Chefs

Persian Minestrone


*This recipe was created for 24 servings. To adjust the serving quantity, enter a new yield (24 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.

Ingredients Quantities
Olive oil, divided 280 mL
Large red onions, halved and thinly sliced, divided 12 each
Cloves garlic, divided 48 each
McCormick Gourmet® Mint, divided 6 tbsp
Turmeric, Ground 454 g 1/4 cup
Sea Salt, French Mediterranean 1.1 kg 2 tbsp
Pepper, Black Ground 540 g 3/4 tsp
(15-16 ounces each) cannellini beans, kidney beans or black lentils (or 1 can of each), undrained 18 cans
McCormick Kitchen Basics® Chicken Cooking Stock 6 qt
Water 3 qt
Chopped fresh parsley, divided 9 cups
Chopped fresh basil, divided 3 cups
Angel hair pasta, broken into thirds or thin egg noodles (about 2 cups) 12 oz
Fresh baby spinach 12 qt
Labneh, sour cream or mascarpone cheese 1 1/2 cups

Instructions

Heat 6 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 36 cloves of the garlic. Add to skillet with 2 tablespoons 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 ¾ cup 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. Meanwhile, thinly slice remaining 12 cloves garlic. Add to skillet with remaining 4 tablespoons mint. Cook until garlic is golden brown and slightly crispy, about 2 minutes. Season with salt and pepper to taste, if desired. To serve, ladle soup into serving bowls. Top with labneh and the crispy onion mixture.



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