Name: Traditional Ash Reshteh – Hearty Persian Noodle & Bean Soup
Cook time: 1 h
Yield: 6
Cuisine: Various
Ingredients: 2 tablespoons extra virgin olive oil; 1 large yellow onion, finely chopped; 3 garlic cloves, minced; 1 teaspoon ground turmeric; 1/2 cup dried white beans (or cannellini), soaked overnight and drained; 1/2 cup red kidney beans, soaked overnight and drained; 1/2 cup green lentils, rinsed; 12 cups water or low‑sodium vegetable broth; 1/2 cup fresh flat‑leaf parsley, chopped; 1/2 cup fresh cilantro, chopped; 1/4 cup fresh dill, chopped; 4 cups fresh spinach, roughly chopped; 2 pieces Persian dried lime (limoo amani) or substitute with zest of 1 lemon; 1 cup ash reshteh noodles (or thin wheat egg noodles); to taste salt; to taste black pepper, freshly ground; 1/4 cup fried thinly sliced onions (for garnish); 2 tablespoons fresh mint leaves, torn

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