Persian Minestrone | McCormick For Chefs®

Ingredients

• Main Recipe | Serves 4
• 3 tbsps olive oil, divided
• 2 eaches large red onions, halved and thinly sliced, divided
• 8 eaches garlic cloves, divided
• 1 tbsp Mint Leaves
• 2 tsps McCormick Culinary ® Turmeric, Ground
• 1 tsp McCormick Culinary ® Sea Salt, Mediterranean Fine Grind
• 1/8 tsp McCormick Culinary ® Black Pepper, Table Grind
• 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