Ash Reshte(Vegetable Soup With Noodles)
Ash Reshte is a hearty vegetable soup with noodles, fresh herbs, and beans, offering vibrant flavors perfect for comforting meals and vegetable lovers alike.
Ingredients
- 2 bunches chopped cilantro ⓘ
- 3 bunches chopped parsley ⓘ
- 3 (10 oz.) packages frozen chopped spinach, thawed and drained ⓘ
- 3 bunches chopped green onions ⓘ
- 1/2 cup fresh dill, chopped ⓘ
- 2 quarts water ⓘ
- 5 tablespoons golden onions, sautéed ⓘ
- 2 tablespoons garlic, sautéed ⓘ
- 1 (15 oz.) can garbanzo beans
- 2 (15 oz.) cans cooked pinto beans ⓘ
- 3 cups cooked lentils
- 1/2 pound uncooked noodles, broken into 2-inch pieces ⓘ
- salt and pepper to taste
- Kashk or yogurt (optional) ⓘ
Instructions
- Combine water, spinach, cilantro, parsley, green onions, and dill in a large Dutch oven.
- Bring the mixture to a boil.
- Cover the Dutch oven, reduce heat, and let simmer for 20 minutes.
- Add cooked lentils, pinto beans, and garbanzo beans to the soup.
- Let the soup simmer for an additional 5 minutes.
- Ensure there is enough water covering the ingredients before serving.
- Add broken noodles to the soup and cook until tender.
- Serve hot, optionally topped with Kashk or yogurt.
Tips & Substitutions
For added depth, sauté the golden onions and garlic until caramelized before adding them to the soup. You can substitute fresh spinach for frozen if desired, and feel free to incorporate other herbs like basil or mint for a twist. Adjust the seasoning to your preference, especially if you enjoy a bolder flavor. This dish can be made vegan by omitting the Kashk or yogurt.
Serving Suggestions
Serve Ash Reshte hot, garnished with a dollop of Kashk or yogurt if desired. It pairs beautifully with Lemon Mint Tea or can be enjoyed alongside crusty bread for a fulfilling meal. Consider serving with a side of Sweet Potatoes Roasted With Garlic for a hearty vegetarian dinner.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm the soup on the stove over medium heat, adding a splash of water if it has thickened. This soup also freezes well; just ensure it cools completely before transferring it to freezer-safe containers.
Nutrition & Diet Analysis (per serving)
Each serving of Ash Reshte(Vegetable Soup With Noodles) contains roughly 3109 calories, with 237g protein, 588g carbohydrates, and 50g fat. It is an excellent source of vitamin C (1111% of the Daily Value), dietary fiber (609% of the Daily Value), and protein (474% of the Daily Value). Note that it is relatively high in sodium, at 2882mg per serving (125% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh beans instead of canned ones?
Yes, you can use dried beans instead of canned. Just soak them overnight and cook them separately until tender before adding them to the soup. This will require more planning, but it enhances the flavor and texture of the dish.
What kind of noodles should I use?
You can use any type of noodle you prefer, such as egg noodles or rice noodles. However, traditional Persian noodles are ideal for this recipe. Just ensure they are broken into smaller pieces for even cooking in the soup.
Is this soup gluten-free?
To make Ash Reshte gluten-free, simply substitute the regular noodles with gluten-free noodles. Ensure that all canned beans and other ingredients are also certified gluten-free to avoid cross-contamination.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).