Name: Noodle and Bean Soup
Prep time: 5 min
Cook time: 100 min
Total time: 105 min
Yield: 6
Ingredients: 1 large onion, diced; 4 large garlic cloves, diced; 1 1/2 Tbsp dried mint; 1 tsp turmeric powder; 1/2 cup dried chickpeas, soaked overnight (or 1 cup canned); 1/2 cup dried kidney beans, soaked overnight (or 1 cup canned); 1 cup dried green lentils; 1 bunch fresh parsley (~60 g); 1 bunch fresh cilantro (~60 g); 12 oz fresh spinach; 4 green onions/scallions; 4 oz reshteh noodles (or udon/linguine); 1/2 cup kashk (or 3/4 cup sour cream/Greek yogurt); 4 cups vegetable broth; 4 cups water; 2 Tbsp extra virgin olive oil; 1/2 lemon; Salt and pepper to taste; Fried crispy onions and fried dried mint, to garnish

Noodle and Bean Soup

Aşe Reşte

Ash Reshteh is a Persian Nowruz soup shared across Kurdish, Persian and Afghan tables; not Kurdish-specific. A thick herb, bean and noodle pottage shared across Kurdish, Persian and Afghan cuisines, especially associated with Nowruz. The noodles (reshteh) symbolize the threads of life and the green herbs symbolize spring. Traditionally topped with kashk, fried onions and mint oil.

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Method

Sauté the diced onion in 1 Tbsp olive oil over low heat until translucent. Add garlic, turmeric, dried mint and the remaining oil; cook 3-5 minutes until fragrant.
Add the broth and water, season with salt and pepper, and bring to a boil. Add the soaked chickpeas and kidney beans and simmer, covered, 30 minutes.
Reduce heat to low, add the green lentils, and simmer covered 15 minutes.
Chop the fresh herbs and spinach, removing coarse stems, then add to the pot and simmer covered 30-40 minutes (add canned beans now if using).
Break the noodles into thirds and add; cook per package directions, adding water if the broth is too thick. Adjust seasoning.
Stir in the kashk or yogurt until creamy, add lemon juice and cook a few minutes more.
Serve garnished with crispy fried onions, fried mint and a dollop of kashk.