Herb and Bean Soup (Ash Reshteh)

Herb and Bean Soup, or Ash Reshteh, is a comforting Persian soup brimming with fresh herbs, beans, lentils, and noodles. This wholesome meal combines parsley, cilantro, and green onions to create a fragrant broth enriched with kidney beans and chickpeas for protein and fiber. Ideal for a cozy evening meal, this vegetarian dish offers warmth and sustenance, making it a delightful choice for chilly weather. The blend of aromatic ingredients not only fills the kitchen with inviting scents but also results in a nutritious and satisfying bowl of soup.

Ingredients

• 1 bunch parsley, finely chopped
• 1 bunch cilantro, finely chopped
• 3 cups kidney beans, cooked
• 1 cup chickpeas, cooked
• 1 cup lentils, cooked
• 6 cups vegetable broth
• 1 packet Ash Reshteh noodles
• 2 tbsp olive oil
• 1 tsp turmeric

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped parsley, cilantro, and green onions. Sauté for 2–3 minutes until fragrant.
3. Stir in the turmeric and cook for another minute, mixing well.
4. Add the cooked kidney beans, chickpeas, and lentils to the pot. Stir to combine thoroughly.
5. Pour in the vegetable broth and bring the mixture to a simmer.
6. Add the Ash Reshteh noodles and cook according to package instructions until the noodles are tender.
7. Adjust the seasoning with salt and pepper if needed.
8. Ladle the soup into bowls and serve warm.

Keywords: Vegetarian, Nourishing, Hearty, Winter, Soup

Spice Rack: Turmeric

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