Ash Reshteh Minestrone (Persian × Italian)

Method

1. Dice the onion, carrot and celery into 5 mm pieces. Heat most of the olive oil in a 20 cm pot, add the vegetables and cook over medium heat for 8 min until the onion is translucent and sweet (the soffritto).

   Add in this stepExtra virgin olive oil 1¾ tbspOnion 1Carrot 1Celery stick 1

   medium heat

2. Add half the chopped garlic and the turmeric and stir for 1 minute until fragrant, then pour in the stock, add the rinsed cannellini beans and chickpeas and bring to the boil over high heat for 5 min.

   Add in this stepGarlic cloves 1Ground turmeric ½ tspVegetable stock 850 mlCannellini beans (tinned, drained) 120 gChickpeas (tinned, drained) 120 g

   high heat

3. Add the pasta, the kale (thick stalks removed, finely shredded), the chopped parsley and dill, salt and pepper and cook over medium heat for 10 min, stirring now and then. Turn off the heat when the pasta is al dente. If it gets too thick, add a splash of hot water.

   Add in this stepShort pasta such as ditalini 60 gKale 80 gFlat-leaf parsley 30 gDill 10 gSalt ¾ tspGround black pepper ½ tsp

   medium heat

4. In a small bowl mix the Greek yogurt, half the finely grated Parmesan and 1 tbsp of the hot soup into a smooth cream. It stands in for Persian kashk: salty and tangy.

   Add in this stepGreek yogurt 80 gParmigiano Reggiano 15 g

5. Put the remaining olive oil and the rest of the garlic, thinly sliced, in a small pan over low heat for 1 min 30 sec. When the garlic is pale golden, turn off the heat and stir in the dried mint for a few seconds.

   Add in this stepExtra virgin olive oil 1¼ tbspGarlic cloves 1Dried mint 1 tsp

   low heat

6. Ladle the soup into bowls, add a spoonful of yogurt cream, drizzle with the garlic-mint oil and grate over the remaining Parmesan. Serve at once.

   Add in this stepParmigiano Reggiano 15 g