Ash Reshteh Persian Greens Bean And Noodle Soup Recipes

Steps:

• Place the chickpeas and kidney beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight.
• Heat 1 tablespoon olive oil in a skillet over medium heat; stir in red onion. Cook and stir until onion has turned translucent, about 5 minutes. Reduce heat to low; continue cooking and stirring until onion is 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.
• Heat remaining olive oil in a stock pot; stir in yellow onions. Cook and stir until onion has turned 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.
• Stir parsley, cilantro, mint, scallions, 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.
• Stir 1/2 of the spinach to the soup until wilted, about 1 minute. Stir in remaining spinach and simmer for 30 minutes, stirring occasionally.
• 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.
• Serve soup with yogurt and fried red onions.

Steps:

• Combine dried beans and grains in a large bowl, add water to cover, and let soak for 8 hours.
• Wash greens and herbs well. The best way to do this is to soak in cool water and swish leaves around. Let sit for a couple minutes and lift out into a colander and rinse with water. Repeat a couple more times to remove any dirt. Allow to dry well. Chop all in batches in food processor and set aside.
• After 8 hours, pour off water from beans and grains. Transfer beans and grains to a large pot and add water to cover by two inches. Place over high heat and bring to a boil. Once it comes to a boil, skim off all the foam possible. Once the beans begin to soften, add garlic and ginger. Season with a couple teaspoons of salt. Once the beans are halfway cooked, add green and herbs. Season with pepper. Prepare onions.
• Cut onions in half once lengthwise and once crosswise to form quarters. Thinly slice into short slivers. Heat oil in a large skillet and fry onions until golden. Strain onions to remove excess oil. Set aside a couple tablespoons for serving. Add remaining onion to pot with beans and greens. If liquid in the pot is running low, add boiling water to keep the mixture loose. Ideally, the water will be two inches higher than the beans in the pot. Simmer beans and greens mixture for 20 minutes. Add noddles to pot and simmer 30 minutes until all ingredients are cooked through. Season with salt and pepper to taste. Add boiling water if mixture is too thick. The soup should be rather thick, but it should remain pourable.
• To serve, top with whey or sour cream, fresh or dried mint fried in olive oil, minced garlic fried in olive oil (do not let it gain color or it will be bitter), and fried onions.

Steps:

• Dice 1 of the onions. Heat a large pot over medium-high heat and add 4 tablespoons of the olive oil. Add the onion and sauté until lightly browned, about 5 minutes. Drain and rinse the chickpeas, kidney beans, and fava beans, and add them to the onion along with 4 of the minced cloves of garlic, the turmeric, and lentils. Sauté for 1 minute, then add the stock and bring to a boil. Boil the beans, covered, for 1 hour. Tilt the lid so the pot is partially covered and simmer, stirring occasionally, for 1 1/2 hours. Season with salt. Slice the remaining 2 onions into thin half moons. Heat a sauté pan over high heat and add the remaining 3 tablespoons olive oil. Add the onions and fry, stirring frequently, until the onions are brown and caramelized. Add the remaining garlic and the mint and sauté for 1 minute. Season with salt and set aside.
• Add the noodles to the soup and cook until tender, 6 to 8 minutes. When the noodles are almost done, add the leafy greens and the fresh herbs and cook for 2 minutes. Serve with a large dollop of yogurt and a few tablespoons of the sautéed onion mixture.