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Persian Bean and Noodle Soup

 

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Persian Bean and Noodle Soup
 

 

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Recipe

Persian Bean and Noodle Soup

This bean and noodle soup flavored with turmeric and filled with spinach can be eaten as is or topped with yogurt. It is hearty and filling, nutritious and budget friendly.

Times

  • Prep Time : 30 min
  • Cook Time : 2 hour, 20 min
  • Ready Time : 2 hour, 50 min

Servings

12 to 15 Servings

Ingredients

  • 4 tablespoons dried red kidney beans
  • 4 tablespoons dried navy beans
  • 4 tablespoons dried chickpeas
  • 1/2 lb (500 g) brown rice spaghetti pasta (available in natural food stores)
  • 4 tablespoons oil
  • 4 onions, peeled and thinly sliced
  • 4 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground turmeric
  • 12 cups (2.75 liters) water
  • 1/2 cup (100 g) lentils, rinsed and picked through for stones and debris
  • 1 tablespoon rice flour
  • 2 cups (120 g) chopped spinach (fresh or frozen)
  • 1 cup (50 g) coarsely chopped fresh parsley
  • 3/4 cup (75 g) trimmed and sliced green onions (scallions)
  • 1/2 cup (25 g) finely chopped fresh dill

Topping (optional)

  • 2 tablespoons oil
  • 1 large onion, peeled and thinly sliced
  • 1 tablespoon dried mint
  • 1 cup (245 g) plain yogurt

Directions

  1. Soak the kidney beans, navy beans, and chickpeas in separate containers, instructions below. When the beans are soaked, drain and skin the chickpeas.
  2. Cook the rice pasta according to package directions, and then set aside.
  3. When you are ready to cook, heat the oil in a large stockpot set over medium heat. Add the onions and sauté, stirring occasionally, for 10 minutes, or until translucent. Add the salt, pepper, and turmeric.
  4. Stir in the kidney beans, navy beans, and chickpeas and sauté for a minute. Pour in the water and bring to a boil, then cover and simmer for 45 minutes over medium heat.
  5. Add the lentils and cook for 20 minutes longer.
  6. Then, add the rice flour and stir occasionally for 10 minutes.
  7. Add the spinach, parsley, green onions, and dill and continue to cook, stirring from time to time for 30 minutes. Add the cooked rice pasta. If the soup is too thick, add ½ cup (125 ml) water at a time and return to a boil. Reduce the heat to low, cover and keep warm.
  8. To make the topping, heat the oil in a skillet set over medium-high heat and sauté the onions, stirring, for about 15 minutes, or until they are browned. Add in the mint and stir until fragrant. Pour the soup into a large serving bowls and scatter the fried onion over the tops. Drizzle with yogurt and serve.

Instructions for Soaking Beans

  1. Pick through the dried beans, discarding any discolored or shriveled ones or any foreign matter. Wash the beans in a strainer under cold running water, and drain.
  2. To soak, place the beans in a bowl of fresh cold water. A good rule of thumb is to add three cups (750 ml) of water to each cup of dried beans. The liquid should be about 1 to 2 in (2.5 to 5 cm) above the top of the legumes, and the bowl should be big enough so that the beans can expand a bit. Soak for 12 hours or overnight.

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About Dahlia Abraham-Klein

avatar

Dahlia Abraham-Klein was born in New York though raised as a citizen of the world, living and traveling in Asia, Europe and Africa. Growing up in a Central Asian immigrant family - home entertaining with a polyglot ensemble was the norm rather than the exception. Silk Road Vegetarian is aimed at fusing her familial and ancestral ties to her vegetarian lifestyle. Find more from Dahlia on her blog, SilkRoadVegetarian.com

 

comments

 

6 Responses to Persian Bean and Noodle Soup

  1. avatar says: sosana23

    This is an amazing soup, all kids and adults loved it and I forgot to put fried onions with mint on the top :) so next time it will be even better. Easy to make and delicious.

  2. Why does this recipe call for rice noodles and flour? Can wheat be substituted?

    • I am the author of the cookbook “Silk Road Vegetarian” of which this recipe is in the book. It’s a gluten free book, which is why this soup is made using GF ingredients. You can just as easily use spaghetti and AP flour.

  3. avatar says: annette

    loved the soup. however i made a few changes. i used canned beans instead of dried so i was able to cut the cooking time a bit. also i didnt have rice flour so i used instead potatoe starch. but i loved the taste & consistancy of it

  4. avatar says: R schwei

    Ok I am back. It was delicious but I only did do half the recipe. It was made erev shabbas and there was no time for garnish or anything. Thursday night i threw 2 bags of beans and 2 cans of washed chick peas into a bowl and covered them with water and left it. I cooked some small shell quinoa pasta the next day. Then I sauteed the onions and some fresh ginger. Then in went the beans after i washed them. Then in went a box of imagine pareve chicken soup. Then in went a chicken. Then the salt, pepper, and tumeric. Then it needed something so I added a tbsp of the herbes de Provence I had just bought from benz’s. Then the whole thing ended up getting plopped into the crockpot. It was yum but I had forgotten the veggies. The pasta gave it the consistency of cholent by shabbas afternoon. I tried making the chocolate bark too but as i couldn’t taste it due to my diabetes I think I just messed up!!!

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