This beautifully spiced vegetable soup is made with reshteh, Iranian noodles. This recipe first appeared in our March 2012 issue, with Anissa Helou’s story The Land of Bread and Spice.
Find this recipe in our cookbook, SAVEUR: Soups and Stews
- 1⁄2 cup canola oil
- 2 onions, thinly sliced
- 1⁄2 cup each dried kidney and cannellini beans, chickpeas, soaked overnight, drained
- 1 1⁄2 tbsp. ground turmeric
- Kosher salt and freshly ground black pepper, to taste
- 6 cups chopped spinach
- 1 cup chopped parsley
- 1⁄2 cup brown lentils
- 1 bunch chives, finely chopped
- 2 cups reshteh or dried linguini
- 8 cloves garlic, thinly sliced
- 2 tbsp. dried mint
- 1⁄4 cup powdered whey (optional; see recipe, mixed with 4 tbsp. water)
- Heat 1⁄4 cup oil in an 8-qt. saucepan over medium-high heat. Add onions, and cook until caramelized, about 20 minutes. Transfer half the onions to a bowl; set aside for garnish. Add all beans, turmeric, and salt and pepper to onions in pan; cook, stirring, for 5 minutes. Add 12 cups water; bring to a boil. Reduce heat to medium-low; cook, covered, until beans are barely tender, about 50 minutes. Add spinach, parsley, lentils, and chives; cook for 20 minutes. Add noodles, and cook until noodles and beans are tender, about 12 minutes more.
- Meanwhile, heat remaining oil in a 10″ skillet over medium-high heat. Add garlic; cook until lightly browned and crisp, about 3 minutes. Using a slotted spoon, transfer to paper towels to drain. Return skillet to heat and add mint; cook until fragrant, about 1 minute. Ladle soup into bowls; top with reserved caramelized onions and garlic chips, then drizzle with the mint oil and whey.