Persian Minestrone | McCormick Foodservice UK
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...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.mccormickforchefs.co.uk.
Cooking tools:
- Kitchen scale
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Can opener
- Colander
- Pot
- Stove
- Wooden spoon
- Nonstick skillet
- Ladle
- Serving bowl
Ingredients
- 2 x 400 g tin cannellini beans, kidney beans or black lentils, drained
- 1 1/5 (2 pint) chicken stock
- 25 g (1 ounces) parsley, chopped
- 50 g (2 ounces) basil, chopped
- 50 g (2 ounces) angel hair pasta, broken into thirds or thin egg noodles
- 100 g (4 ounces) fresh baby spinach leaves
- 100 (4 fluid ounce) sour cream or mascarpone cheese
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