Dairy-Free Ash-e Reshteh (Noodle Soup)

Ingredients

• 8 ounces Reshteh Noodles (Persian Noodles)
• 1/2 cup Kidney Beans
• 1/2 cup Chickpeas
• 1/2 cup Pinto Beans
• 1 cup Fresh Parsley
• 1 cup Fresh Cilantro
• 2 cups Fresh Spinach
• 2 medium Onion
• 4 cloves Garlic
• 2 tablespoons Dried Mint
• 1 teaspoon Turmeric Powder
• 3 tablespoons Olive Oil
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 10 cups Water

Instructions

1. 1The day before you plan to cook, measure the 1/2 cup kidney beans, 1/2 cup chickpeas, and 1/2 cup pinto beans into a bowl and cover them with water. Let them soak overnight.
2. 2Finely chop the 2 medium onions and 4 cloves garlic. In a large, heavy-bottomed pot, heat the 3 tablespoons of olive oil over medium heat (177°C / 350°F). Add the chopped onions and garlic and cook, stirring occasionally, until they are softened and translucent, about 5 to 7 minutes. Do not let them brown.
3. 3Add the 1 teaspoon turmeric powder, 1 teaspoon salt, and 1/2 teaspoon black pepper to the pot. Stir and cook for 1 minute until fragrant.
4. 4Drain and rinse the soaked beans. Add the drained beans to the pot along with the 10 cups of water. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 1 hour to 1 hour 30 minutes, or until the beans are tender when pierced with a fork.
5. 5While the beans are simmering, finely chop the 1 cup fresh parsley, 1 cup fresh cilantro, and 2 cups fresh spinach. Add the chopped parsley, cilantro, and spinach to the pot with the beans. Stir well and continue to simmer, covered, for 15 minutes.
6. 6Add the 8 ounces of Reshteh Noodles to the soup. Stir gently to ensure the noodles do not stick together. Cook for 10 to 15 minutes, or until the noodles are tender, stirring occasionally.
7. 7While the soup is cooking, prepare the fried mint oil. In a small, non-stick pan, heat 2 tablespoons of olive oil over medium-low heat (163°C / 325°F). Add the 2 tablespoons of dried mint and cook, stirring constantly, for 1 to 2 minutes, until the mint is fragrant and slightly darkened. Be careful not to burn the mint. Remove the pan from the heat immediately.
8. 8Ladle the hot soup into bowls. Drizzle the fried mint oil over each serving and top with crispy fried onions, if desired.

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