Ash Reshteh (Persian Noodle and Bean Soup) Recipe

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

Original recipe (1X) yields 6 servings

• cup dry chickpeas (garbanzo beans)
• cup dry kidney beans
• 2 tablespoons olive oil, divided, or as needed
• 1 large red onion, thinly sliced
• 1 tablespoon dried mint
• 2 large yellow onions, thinly sliced
• 6 cloves garlic, minced (or to taste)
• 2 teaspoons ground turmeric
• 6 cups vegetable stock
• 3 bunches scallions, chopped (green parts only)
• 3 cups packed chopped fresh parsley
• 2 cups packed chopped fresh cilantro
• 2 cups packed chopped fresh mint
• cup dry lentils
• pound linguine pasta
• 1 pound fresh spinach, chopped
• 1 tablespoon all-purpose flour
• Salt and fresh ground pepper to taste
• 1 cup Greek yogurt

Directions

Step 1: Place chickpeas and kidney beans into a large ; cover with several inches of cool water. Let stand 8 hours to overnight; drain.

Step 2: Heat 1 tablespoon olive oil in a skillet over medium heat. Add red onion and cook, stirring occasionally, until the onion softens and becomes translucent, about 5 minutes. Reduce heat to low, and continue to cook and stir until the onion turns tender and golden brown, about 40 minutes more.

Step 3: Stir in dried mint and cook until the onions become dark brown and crispy, about 15 minutes. Set aside for garnish.

Step 4: In a stock pot, heat the remaining olive oil and stir in the yellow onions. Cook and stir until the onions are translucent, about 5 minutes. Add minced garlic and stir until fragrant, about 1 minute.

Step 5: Stir in the chickpeas, kidney beans, and turmeric, tossing them to combine. Add vegetable stock and bring the soup to a simmer. Let it simmer for 1 hour.

Step 6: Stir in the chopped scallions, parsley, cilantro, mint, and lentils into the soup. Continue to simmer for 30 minutes more.

Step 7: Break the linguine into 3 sections and stir into the soup. Cook at a low boil until the noodles are soft, about 8 to 10 minutes.

Step 8: Stir in half of the chopped spinach into the soup and cook until wilted, about 1 minute. Add the remaining spinach and simmer for 30 minutes, stirring occasionally.

Step 9: Stir the flour with 3 tablespoons of the soup liquid in a small bowl until smooth. Gradually stir the flour mixture back into the soup and continue to simmer over low heat, stirring frequently, until the soup thickens, about 30 minutes.

Step 10: Serve the soup topped with Greek yogurt and fried red onions.

Recipe Tips

• Save time by frying the onions while the soup is simmering.
• Stir gently and often toward the end of the cooking process to prevent the soup from sticking to the bottom of the pot. Add more water or stock as needed to prevent sticking.

Nutrition Facts (per serving)

• Calories: 475
• Total Fat: 11g (14% DV)
• Saturated Fat: 3g (15% DV)
• Cholesterol: 8mg (3% DV)
• Sodium: 434mg (19% DV)
• Total Carbohydrate: 76g (28% DV)
• Dietary Fiber: 17g (62% DV)
• Total Sugars: 11g
• Protein: 23g (46% DV)
• Vitamin C: 101mg (112% DV)
• Calcium: 296mg (23% DV)
• Iron: 11mg (60% DV)
• Potassium: 1632mg (35% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.