Dairy & Egg Free Ash-e Reshteh (Noodle Soup)

Ingredients

• 8 oz Reshteh noodles
• 0.5 cup Kidney beans
• 0.5 cup Chickpeas
• 0.5 cup Pinto beans
• 5 oz Spinach
• 0.5 cup Parsley
• 0.5 cup Cilantro
• 0.25 cup Mint
• 1 medium Onion
• 3 cloves Garlic
• 2 tablespoons Olive oil
• 2 tablespoons Dried mint
• 1 teaspoon Turmeric
• 8 cups Vegetable broth
• 0.5 cup Dairy-free yogurt
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Instructions

1. 1The day before you plan to cook, measure the 0.5 cup kidney beans, 0.5 cup chickpeas, and 0.5 cup pinto beans into a large bowl. Cover them with plenty of water and let them soak overnight. The next day, drain and rinse the soaked beans.
2. 2Finely dice the 1 medium onion and mince the 3 cloves garlic. Roughly chop the 5 oz spinach, 0.5 cup parsley, 0.5 cup cilantro, and 0.25 cup mint.
3. 3Place a large heavy-bottomed pot on the stove over medium heat (350°F / 175°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, add the diced onion and minced garlic. Cook, stirring occasionally, for about 5 minutes, until the onions are soft and translucent.
4. 4Add the 1 teaspoon of turmeric and 2 tablespoons of dried mint to the pot. Stir constantly for 1 minute until fragrant.
5. 5Add the drained and rinsed beans, 8 cups of vegetable broth, 1 teaspoon of salt, and 0.5 teaspoon of black pepper to the pot. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 1 hour, or until the beans are tender when pierced with a fork.
6. 6Add the 8 oz reshteh noodles, chopped spinach, chopped parsley, chopped cilantro, and chopped mint to the pot. Stir everything together. Increase the heat to medium-high and cook, uncovered, for 15-20 minutes, stirring occasionally, until the noodles are tender and cooked through. The soup should be thick.
7. 7Ladle the Ash-e Reshteh into serving bowls. Top each serving with a dollop of the 0.5 cup dairy-free yogurt.

Substitutions

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