Persian Ash Reshteh with Herbs and Beans

Ingredients

• 2 tablespoons olive oil, divided
• 2 large onions, thinly sliced, divided
• 3 garlic cloves, minced
• 1 teaspoon ground turmeric
• 6 cups low-sodium vegetable broth
• 1 can (15 ounces) chickpeas, drained
• 1 can (15 ounces) kidney beans, drained
• 1 can (15 ounces) cannellini beans, drained
• 6 cups chopped spinach
• 1 cup chopped cilantro, parsley, and dill
• 6 ounces flat egg noodles or reshteh, broken into pieces
• 1 teaspoon kosher salt
• 1/2 cup plain Greek yogurt or kashk-style yogurt
• 1 tablespoon dried mint

Steps

1. Heat 1 tablespoon oil in a soup pot over medium heat. Cook half the onions for 7 minutes until golden; add garlic and turmeric for 30 seconds.
2. Add broth, chickpeas, kidney beans, cannellini beans, and salt. Simmer for 12 minutes.
3. Stir in spinach and fresh herbs; simmer for 5 minutes until tender.
4. Add noodles and cook for 7 to 9 minutes until tender, stirring often so they do not stick.
5. Meanwhile, cook remaining onions in remaining oil until crisp and deep golden; stir in dried mint for 10 seconds off heat.
6. Ladle soup into bowls and top with yogurt and fried onion-mint mixture.

Allergen note: Contains gluten, dairy and egg.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.