Ash Reshteh (Noodle Soup - Egg Free)

Instructions

1. 1The night before or at least 4 hours ahead, place the 1 cup kidney beans, 1 cup chickpeas, and 1 cup pinto beans in a large bowl. Cover with plenty of water and let them soak. Drain and rinse the beans before using.
2. 2Finely chop the 1 medium yellow onion and 4 cloves garlic. Heat the 2 tablespoons of olive oil in a large heavy-bottomed pot over medium heat (176.7°C/175°C). Add the chopped onion and garlic and cook, stirring often, until softened and fragrant, about 5 to 7 minutes. Do not let the garlic burn.
3. 3Add the 2 tablespoons of dried mint and 1 teaspoon of turmeric to the pot with the onions and garlic. Stir constantly and cook for 1 minute until fragrant.
4. 4Add the drained and rinsed 1 cup kidney beans, 1 cup chickpeas, and 1 cup pinto beans to the pot. Pour in the 8 cups of vegetable broth. Add the 1 teaspoon of salt and 1/2 teaspoon of black pepper. Bring the mixture to a rolling boil over high heat, then reduce the heat to low, cover the pot, and simmer gently for 45 minutes, or until the beans are becoming tender.
5. 5While the beans are simmering, finely chop the 1 cup fresh parsley and 1 cup fresh cilantro. Add the chopped parsley, chopped cilantro, and 2 cups fresh spinach to the pot. Stir everything together, cover, and continue to simmer for another 15 minutes.
6. 6Break the about 225 g of dried reshteh noodles into smaller pieces, about 5.08-7.62 cm long. Add the broken noodles to the simmering soup. Stir gently to submerge the noodles. Cook uncovered for about 10 minutes, or until the noodles are tender, stirring occasionally to prevent sticking.
7. 7Turn off the heat. Stir in the 1/2 cup kashk (whey) until it is fully incorporated into the soup. Let the soup sit for a few minutes to allow the flavors to meld.
8. 8Serve the Ash Reshteh hot.

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