Ash Reshteh Soup Shooters (Noodle Soup)

Instructions

1. 1The night before you plan to cook, place the 1/2 cup kidney beans in one bowl, the 1/2 cup chickpeas in a second bowl, and the 1/4 cup green lentils in a third bowl. Cover each with plenty of water and leave them to soak overnight.
2. 2The next day, drain and rinse the soaked kidney beans, chickpeas, and green lentils. Set them aside.
3. 3Finely chop the 1 medium onion and mince the 2 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 minced garlic and cook, stirring often, until they are softened and translucent, about 5 to 7 minutes.
4. 4Add the 1/2 teaspoon turmeric, 1/2 teaspoon salt, and 1/4 teaspoon pepper to the pot. Stir constantly for 1 minute until fragrant.
5. 5Add the drained 1/2 cup kidney beans, 1/2 cup chickpeas, 1/4 cup green lentils, and 6 cups vegetable broth to the pot. Increase the heat to high and bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 45 minutes, or until the beans and lentils are tender.
6. 6Add the about 113 g reshteh noodles, 2 cups spinach, 1 cup parsley, and 1 cup cilantro to the pot. Stir everything together. Increase the heat to medium-high and cook, uncovered, for another 15 minutes, stirring occasionally, until the noodles are cooked through and the spinach has wilted.
7. 7Stir in the 2 tablespoons dried mint. For a creamier texture, carefully use an immersion blender to blend a portion of the soup directly in the pot. Blend until you reach your desired consistency.
8. 8Serve the Ash Reshteh soup in small shot glasses or cups.

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