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

Ingredients

• about 225 g Reshteh noodles (Persian noodles)
• 0.5 cup Pinto beans
• 0.5 cup Kidney beans
• 0.5 cup Chickpeas
• 1 large Onion
• 1 cup Fresh parsley
• 1 cup Fresh cilantro
• 2 cups Fresh spinach
• 2 tablespoons Dried mint
• 0.5 cup Dairy-free yogurt (for garnish)
• 3 tablespoons Olive oil
• 1 teaspoon Turmeric
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 8 cups Water

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Soak pinto beans, kidney beans, and chickpeas overnight, then drain.
2. 2Heat olive oil in a large pot over medium heat.
3. 3Sauté chopped onion until softened.
4. 4Add turmeric and cook for 1 minute more.
5. 5Add pinto beans, kidney beans, and chickpeas to the pot. Pour in water. Bring to a boil, then reduce heat to low, cover, and cook for 1 hour, or until the beans are tender.
6. 6Add parsley, cilantro, and spinach to the pot. Cook for 10 minutes, until the greens wilt.
7. 7Stir in reshteh noodles. Cook for 10-15 minutes, or until the noodles are tender.
8. 8Stir in dried mint. Season with salt and pepper to taste.
9. 9Serve hot, garnished with dairy-free yogurt.

Substitutions

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