Dairy-Free and Nut-Free Ash-e Reshteh (Noodle Soup)

Ingredients

• 8 oz Reshteh noodles (Persian noodles)
• 0.5 cup Kidney beans
• 0.5 cup Chickpeas
• 0.5 cup Pinto beans
• 1 cup Fresh parsley
• 1 cup Fresh cilantro
• 1 cup Fresh spinach
• 1 medium Onion
• 3 cloves Garlic
• 2 tbsp Olive oil
• 0.5 tsp Turmeric
• 1 tsp Salt
• 0.25 tsp Black pepper
• 0.5 cup Dairy-free Yogurt Alternative

Instructions

1. 1The day before you plan to cook, place the 0.5 cup kidney beans, 0.5 cup chickpeas, and 0.5 cup pinto beans in a large bowl. Cover 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 of garlic. Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat (350°F / 177°C). Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for 1 minute more until fragrant, being careful not to burn it.
3. 3Add the drained and rinsed beans to the pot with the onion and garlic. Pour in 8 cups of water. Add the 0.5 teaspoon turmeric, 1 teaspoon salt, and 0.25 teaspoon black pepper. Bring the mixture to a rolling boil over high heat (400°F / 204°C), then reduce the heat to low (200°F / 93°C), cover the pot, and simmer for 45-60 minutes, or until the beans are tender when pierced with a fork.
4. 4Increase the heat to medium-high (375°F / 190°C) and add the 8 oz of reshteh noodles to the pot. Cook, stirring gently to prevent sticking, for 10 minutes, or until the noodles are softened.
5. 5Add the 1 cup of fresh parsley, 1 cup of fresh cilantro, and 1 cup of fresh spinach to the pot. Stir everything together and cook for another 5 minutes, until the greens are wilted.
6. 6Ladle the soup into bowls. Serve hot, with a dollop of the 0.5 cup dairy-free yogurt alternative on top of each serving.

Substitutions

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