Ash Reshteh Persian Herb Bean And Noodle Soup
Created by dienia b on December 15, 2023
- Servings: 6
- Prep Time: 9m
- Cook Time: 3h
- Recipe #41977
Ingredients
- 15 ounces red kidney beans, undrained (1 can)
- 15 ounces chickpeas, undrained (1 can)
- 4 ounces dry lentils, (1/2 cup)
- 2 cups fresh parsley, chopped
- 2 cups fresh cilantro, chopped
- 1 cup fresh baby spinach, chopped
- 1/2 cup chives, minced
- 5 cloves garlic, smashed
- 1 cup onions, chopped
- 8 cups vegetable broth
- 8 ounces fettuccine, broken
- 2 tablespoons olive oil
- 1 tablespoon margarine
How to Make
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Step 1: In large stock pot, add oil and margarine (butter).
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Step 2: Saute your onions and garlic together with the butter mixture.
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Step 3: Once you’ve browned them, add all of your herbs and chives.
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Step 4: Cook these at a medium heat for about 20 minutes.
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Step 5: Add your beans and lentils.
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Step 6: Now add your broth to the pot as well.
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Step 7: Stir another hour or so making sure the bottom doesn’t burn, adding water as needed.
How to Make
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Step 8: Add your noodles.
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Step 9: Cook 10 minutes more.