This Persian Noodle Soup Recipe, also known as Ash Reshteh, comes together in about 40 minutes all in one pot for a easy weeknight meal that your family will love! It’s packed with wholesome ingredients, tons of flavor, and the best part is that you can easily switch up the beans and greens based on what you have on hand. Perfect for cleaning out the fridge or just making a delicious comfort meal, you’ll find this dish becomes a go-to recipe for busy nights!
Ingredients for Persian Noodle Soup (Ash Reshteh)
Let’s get into what you need to whip up this incredible soup! Here’s a breakdown of the ingredients you’ll need to make the best Persian Noodle Soup:
- 2 tablespoons olive oil – to enhance flavors.
- 1 large onion, diced – for that sweet, aromatic base.
- 4 cloves garlic, minced – because garlic makes everything better!
- 1 teaspoon turmeric – a fragrant spice that gives beautiful color and taste.
- 6 cups vegetable broth – the heart of your soup, providing depth to the flavor.
- 1 cup lentils, rinsed – they add protein and a lovely texture.
- 1 cup chickpeas, cooked – for creamy bites!
- 1 cup navy beans, cooked – they add heartiness.
- 1 cup kidney beans, cooked – for variety and flavor.
- ½ pound Persian noodles or linguine – these are the stars of your dish!
- 3 cups spinach, chopped – for a pop of green and freshness.
- 1 cup cilantro, chopped – to brighten the flavors.
- 1 cup parsley, chopped – it adds freshness and aromatic notes.
- 1 cup dill, chopped – gives a unique flavor twist.
- Salt and pepper to taste – to round out all those delicious flavors.
- Sour cream or yogurt, for serving – this adds a creamy, tangy touch.
- Fried onions, for garnish – for added crunch and flavor.
Feel free to get creative here! The beauty of Ash Reshteh lies in its versatility; you can adjust the beans, use frozen greens, or even add in some leftover veggies you need to use up!
Let’s Get Cooking!
Alright, let’s bring this fragrant and hearty soup to life in just a few easy steps!
Sauté the Aromatics: Heat the olive oil in a large pot over medium heat. Toss in the diced onion and sauté until it becomes soft and translucent, about 5-6 minutes. Your kitchen will start smelling divine right about now!
Add the Flavors: Stir in the minced garlic and turmeric, and cook for an additional 1-2 minutes until fragrant. You’ll know it’s ready when the garlic starts to brown just a bit (don’t burn it, though!).
Build the Soup Base: Pour in the vegetable broth and then add your rinsed lentils, cooked chickpeas, navy beans, and kidney beans. Bring this delicious concoction to a boil, then reduce the heat and let is simmer for 20 minutes. This is when the magic really starts to happen!
Add the Noodles: Toss in the Persian noodles (or linguine if you’re using that) to the pot. Cook until the noodles are tender, which takes about another 10 minutes. Keep an eye on them and stir occasionally so they don’t clump!
Bring in the Greens: Stir in the chopped spinach, cilantro, parsley, and dill. Cook for another 5-7 minutes until the greens have wilted beautifully. At this point, the colors alone will make your heart sing!
Season It Right: Don’t forget to season it well! Add a couple of pinches of salt and pepper to taste. This is where your soup gets its personality, you want it just right!
Serve with Style: Ladle the soup into bowls and top with a dollop of sour cream or yogurt, and a generous sprinkle of fried onions. Trust me, the crunch is everything!
Why I Love This Recipe
This Persian Noodle Soup Recipe has a special place in my heart. It’s my go-to recipe for chilly evenings when I just want something warm and cozy. There’s something incredibly comforting about slurping up the noodles and beans in this flavor-packed broth. And the best part? I’m a real sucker for recipes that allow me to use whatever I have in the fridge! This soup is not just delicious, it’s also a family favorite, it’s loaded with nutrients, taste, and love, making it a perfect option for any busy weeknight dinner.
If you love this recipe, be sure to check out my Tasty Loaded Potato Soup, my Mediterranean Cauliflower Soup, or my Persian Skewered Meat! You won’t want to miss those!
What Makes This Recipe Special
Budget-Friendly
This Ash Reshteh soup utilizes affordable, everyday ingredients! Lentils and beans are not only economical but also packed with protein and fiber, making this recipe a winner for your wallet and your belly.
Customizable
One of the amazing things about this soup is its versatility! You can switch up the beans, use different greens, or throw in some leftover vegetables you might have lying around. Whatever you have on hand can work beautifully in this comforting bowl of joy.
Comfort Food
At the end of a long day, there’s nothing like a steaming bowl of Ash Reshteh to bring happiness. It’s loaded with tons of flavor and is sure to wrap you in warmth with every spoonful. You just can’t beat that!
One Pot Wonder
This soup comes together all in one pot! Minimal cleanup is required, making it perfect for busy weeknights. My kind of cooking!
Family Favorite
Everyone in the family will love this soup! It’s not just healthy; it’s one of those meals you’ll be excited to serve and they’ll be excited to eat.
Serving and Storage Tips
How to Serve This Ash Reshteh
Serve this hearty soup with warm pita or crusty bread on the side. If you’d like something a little richer, drizzle on some extra olive oil or add a sprinkle of lemon zest for brightness. And always don’t forget the sour cream or yogurt and the crispy fried onions on top, those last touches make all the difference!
Storage
This soup can be stored in an airtight container in the refrigerator for up to 5 days. Just make sure it’s cooled down completely before sealing it up!
Reheating Instructions
When you’re ready to dig in again, simply reheat the soup on the stovetop over medium-low heat, adding a little extra broth or water if it has thickened up too much. You want that luscious creamy broth to sing again!
Freezer Friendly
Yes, this Persian Noodle Soup is freezer-friendly! You can store it in an airtight container for up to 3 months. Just thaw it overnight in the fridge before reheating.
Closing Thoughts
So there you have it, my cherished Persian Noodle Soup Recipe (Ash Reshteh) that transforms simple ingredients into a delicious family meal all in one pot! You’ll find this vibrant, nutrient-rich soup to be a beautiful blend of flavors that’s comforting and satisfying. Plus, with such a variety of beans and greens, it packs a nutritious punch that everyone will love.
In the hustle and bustle of life, it’s essential to incorporate some love and warmth into our meals. And trust me, you will want to make this again and again. So go ahead, give it a try, and let me know how it turns out. Happy cooking! For more Recipes Follow Us in our Pinterest.
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Persian Noodle Soup (Ash Reshteh)
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A cozy Persian noodle soup, Ash Reshteh, perfect for busy weeknights, packed with wholesome ingredients and great flavor.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 teaspoon turmeric
- 6 cups vegetable broth
- 1 cup lentils, rinsed
- 1 cup chickpeas, cooked
- 1 cup navy beans, cooked
- 1 cup kidney beans, cooked
- ½ pound Persian noodles or linguine
- 3 cups spinach, chopped
- 1 cup cilantro, chopped
- 1 cup parsley, chopped
- 1 cup dill, chopped
- Salt and pepper to taste
- Sour cream or yogurt, for serving
- Fried onions, for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Toss in the diced onion and sauté until it becomes soft and translucent, about 5-6 minutes.
- Stir in the minced garlic and turmeric, and cook for an additional 1-2 minutes until fragrant.
- Pour in the vegetable broth and then add the rinsed lentils, cooked chickpeas, navy beans, and kidney beans. Bring to a boil, then reduce heat and let it simmer for 20 minutes.
- Toss in the Persian noodles (or linguine) to the pot and cook until tender, about 10 minutes.
- Stir in the chopped spinach, cilantro, parsley, and dill. Cook for 5-7 minutes until the greens have wilted.
- Add salt and pepper to taste.
- Ladle the soup into bowls and top with sour cream or yogurt and fried onions.
Notes
Feel free to customize with different beans or greens based on availability.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Persian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 14g
- Protein: 20g
- Cholesterol: 5mg
