For a richer flavor, consider using homemade vegetable stock. If you can't find dried mint, use 2 tablespoons of fresh mint, finely chopped, added towards the end of the red onion frying process. Adjust the amount of garlic and turmeric to your preference. Feel free to add other vegetables such as carrots or potatoes to the soup. The soup can be made ahead of time and reheated. The flavors will meld even more overnight.
Ash Reshteh (Persian Noodle and Bean Soup)
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PREP TIME20 mins
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COOK TIME3 hrs 40 mins
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TOTAL TIME12 hrs
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SERVING6 People
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VIEWS42
Embark on a culinary journey to Persia with this vibrant and hearty soup! Ash Reshteh is a symphony of flavors and textures, featuring a medley of beans, herbs, and noodles in a rich, spiced broth. Topped with creamy yogurt and crispy fried onions, it's a celebration in a bowl – perfect for a comforting meal any time of year.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate76 g
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Cholesterol8 mg
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Fiber17 g
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Protein23 g
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Saturated Fat3 g
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Sodium434 mg
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Sugar11 g
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Fat11 g
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Unsaturated Fat0 g
Follow The Directions
01
StepSoak the beans: Place chickpeas and kidney beans into a large container; cover with several inches of cool water. Let stand 8 hours to overnight; drain.
02
StepPrepare the crispy red onions: Heat 1 tablespoon olive oil in a skillet over medium heat. Add red onion; cook and stir until softened and translucent (about 5 minutes). Reduce heat to low; continue cooking and stirring until tender and golden brown (about 40 minutes more). Stir in dried mint; cook until onions become dark brown and crisp (about 15 minutes). Set aside for garnish.
03
StepBuild the soup base: Heat remaining olive oil in a stock pot; stir in yellow onions. Cook and stir until translucent (about 5 minutes). Add garlic and stir until fragrant (about 1 minute). Stir in chickpeas, kidney beans, and turmeric; toss to combine. Stir in vegetable stock; simmer soup for 1 hour.
04
StepAdd greens, lentils, and noodles: Stir scallions, parsley, cilantro, mint, and lentils into soup; simmer 30 minutes more. Break linguine into 3 sections, stir into soup, and cook at a low boil until noodles are soft (8 to 10 minutes).
05
StepIncorporate the spinach: Stir 1/2 of the spinach into the soup until wilted (about 1 minute). Stir in remaining spinach and simmer for 30 minutes, stirring occasionally.
06
StepThicken the soup: Stir flour with 3 tablespoons of the soup liquid together in a small bowl until smooth. Stir flour mixture back into soup. Continue to simmer soup over low heat, stirring frequently, until thickened (about 30 minutes).
07
StepServe: Ladle the soup into bowls and garnish generously with a dollop of Greek yogurt and the reserved crispy fried red onions. Season with salt and pepper to taste.
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Felicity Cormier
May 11, 2025I used fettuccine instead of linguine, and it worked just fine. The soup was still amazing.
Mackenzie Schumm
Apr 26, 2025The soaking time for the beans is essential. Don't skip that step!
Odie Rowe
Apr 21, 2025I added a pinch of red pepper flakes for a little extra heat. It was a nice addition.
Kellie Beer
Apr 6, 2025I followed the recipe exactly, and it turned out perfectly. The crispy red onions are a must!
Elyssa Schumm
Mar 31, 2025This soup is absolutely delicious! The combination of herbs and spices is incredible. I will definitely make this again!
Buster Turcotte
Feb 6, 2025This is the best Ash Reshteh recipe I've ever tried! Thank you for sharing!
Kirstin Wuckert
Jan 14, 2025The instructions were easy to follow, and the soup was a huge success at my Persian New Year celebration.
Asha Schmitt
Dec 30, 2024My family loved this soup! It's hearty, flavorful, and a great way to use up fresh herbs.