Persian Noodle Soup (Ash Reshteh)

Ingredients

• about 225 g Reshteh Noodles (Persian Noodles)
• 1/2 cup Pinto Beans
• 1/2 cup Kidney Beans
• 1/2 cup Chickpeas
• 2 medium Onion
• 4 cloves Garlic
• 1 cup Fresh Parsley
• 1 cup Fresh Cilantro
• 2 cups Fresh Spinach
• 2 tablespoons Dried Mint
• 1 teaspoon Turmeric
• 3 tablespoons Olive Oil
• 8 cups Vegetable Broth
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1 cup Dairy-Free Yogurt

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

Instructions

1. 1Soak the beans and chickpeas overnight.
2. 2Drain the soaked beans and chickpeas. In a large pot, add the beans, chickpeas, and vegetable broth. Bring to a boil, then reduce heat and simmer for 1-1.5 hours, or until the beans are tender.
3. 3Dice the onions and mince the garlic. Chop the parsley, cilantro, and spinach.
4. 4In a skillet, heat the olive oil over medium heat. Sauté the onions until softened. Add the garlic and turmeric and cook for another minute.
5. 5Add the sautéed onion and garlic mixture to the pot with the beans. Add the parsley, cilantro, and spinach. Simmer for another 30 minutes.
6. 6Break the reshteh noodles into smaller pieces. Add them to the soup and cook for 10-15 minutes, or until the noodles are tender.
7. 7Stir in the dried mint, salt, and pepper. Taste and adjust seasonings as needed.
8. 8Serve hot, topped with a dollop of dairy-free yogurt.

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