Persian Winter Noodle and Legumes Soup (Osh Reshteh)
I remember my grandmother making this winter soup when I was a child. It was always such a treat. I even remember the old-fashioned metal pot it would arrive in. I so much associate the hearty warm flavors of the noodles, legumes, and leafy greens with my childhood and my family. Wonderful memories.
I’m now on a mission to preserve the tradition for my kids! Healthy, hearty Persian noodle soup is loaded with nutritious ingredients and is a perfect winter family meal.
- 1/2 cup dried chickpeas
- 1/2 cup dried kidney beans
- 1/2 cup fresh fava beans, if available
- 1/2 cup green lentils
- 8 cups of chicken or vegetable broth
- 3 cups baby spinach, roughly chopped
- 1 cup swiss chard, roughly chopped
- 1 cup parsley, roughly chopped
- 1 tsp turmeric
- 1 tsp salt, to taste
- 1 tsp black pepper
- 1/2 package linguine noodles (or Persian noodles, if you can find)
- 2 onions
- 2-3 cloves garlic
- 3 Tbsp olive oil
- fresh mint and parsley to garnish
- Creamy yogurt to garnish
Soak the dried chickpeas and kidney beans overnight. In the morning, place in a pot with salt water and boil until tender. Alternatively, you can used already cooked canned beans.
Place the cooked beans in a large soup pot with the fave beans and lentils. Add 8 cups of broth and bring to a boil. Turn the heat to low and simmer for 15 minutes, until lentils and fava beans are tender.
- Add the chopped spinach, swiss chard, parsley, turmeric, salt, and black pepper. Cook for 5 minutes, then add the noodles. Cook for another 10-15 minutes, until the noodles are tender.
- In a separate medium saucepan, sauté the onions and garlic in olive oil until golden and slightly crisp. Add half the onions to the soup and sprinkle the other half on top as garnish.
- To serve, sprinkle the onion mixture on top of the noodle soup, garnish with mint, parsley, and creamy yogurt.
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