Why Make This Recipe
Noodle Soup with Legumes and Greens is a warm and nourishing dish that brings together various flavors and textures. It’s perfect for any season, providing not only comfort but also a hearty dose of nutrients. The combination of legumes and greens gives you a healthy meal packed with proteins and vitamins, making it a great choice for vegetarians and meat lovers alike. Plus, this recipe is straightforward and can be made with simple ingredients found in your kitchen.
How to Make Noodle Soup with Legumes and Greens
Ingredients
- ½ cup navy beans (soaked overnight)
- ½ cup dried chickpeas (soaked overnight)
- ½ cup green lentils (soaked overnight)
- 2 large chopped onions
- 6-7 grated garlic cloves
- 200 grams chopped spinach
- 100 grams chopped cilantro
- 100 grams chopped parsley
- 100 grams chopped leeks
- 200 grams reshteh (linguini noodles)
- Kashk (Yogurt Whey) to desired amount
- 1 tsp dried mint
- 1 tsp salt
- 1 tsp turmeric
- Vegetable oil
- Water as needed
Directions
- In a large pot, heat vegetable oil and sauté the chopped onions until they are translucent.
- Add the grated garlic and stir for a minute.
- Add the soaked legumes (navy beans, chickpeas, and lentils) along with water. Bring to a boil, then reduce the heat and simmer until the legumes are tender.
- Stir in the chopped spinach, cilantro, parsley, and leeks. Continue to cook until the greens are wilted.
- Add the reshteh noodles and cook according to package instructions until they are al dente.
- Season the soup with dried mint, turmeric, and salt. Adjust the water to achieve your desired consistency.
- Serve hot, with a drizzle of Kashk on top.
How to Serve Noodle Soup with Legumes and Greens
Serve your warm soup in bowls, with a generous spoonful of Kashk on top. This adds a tangy flavor that complements the soup beautifully. You can also add some fresh herbs like cilantro or parsley for extra color and taste. Pair with crusty bread or some light crackers for a complete meal.
How to Store Noodle Soup with Legumes and Greens
If you have leftovers, store the soup in an airtight container in the refrigerator. It will keep well for up to three days. If you want to store it longer, you can freeze it for up to three months. Just make sure to cool it completely before placing it in the freezer.
Tips to Make Noodle Soup with Legumes and Greens
- Soaking the legumes overnight helps them cook faster and makes them easier to digest.
- Adjust the amount of water based on how thick or thin you want your soup.
- Feel free to add other vegetables like carrots or bell peppers for extra flavor and nutrition.
- If you don’t have Kashk, plain yogurt can be a good substitute.
Variation
You can make this soup with different types of noodles if you can’t find reshteh. Egg noodles or rice noodles work well too. Additionally, adding shredded chicken or tofu can make it even more filling for those who want a protein boost.
FAQs
1. Can I make this soup without soaking the legumes?
While soaking legumes overnight is recommended, you can use canned legumes to save time. Just rinse and drain them before adding.
2. Is there a vegetarian alternative to Kashk?
Yes, you can use plain yogurt or skip it altogether if you prefer a dairy-free option.
3. Can I use fresh herbs instead of dried?
Absolutely! Fresh herbs will add vibrant flavor. You can use double the amount of fresh herbs as they are less concentrated than dried.
Noodle Soup with Legumes and Greens
Ingredients
Legumes
- ½ cup navy beans (soaked overnight)
- ½ cup dried chickpeas (soaked overnight)
- ½ cup green lentils (soaked overnight)
Vegetables and Herbs
- 2 large chopped onions
- 6-7 cloves grated garlic
- 200 grams chopped spinach
- 100 grams chopped cilantro
- 100 grams chopped parsley
- 100 grams chopped leeks
Noodles and Seasonings
- 200 grams reshteh (linguini noodles) You can use egg noodles or rice noodles as a substitute.
- to desired amount Kashk (Yogurt Whey) Plain yogurt can be used as a substitute.
- 1 tsp dried mint
- 1 tsp salt
- 1 tsp turmeric
- Vegetable oil For sautéing.
- Water As needed for soup consistency.
Instructions
Preparation
- In a large pot, heat vegetable oil and sauté the chopped onions until they are translucent.
- Add the grated garlic and stir for a minute.
- Add the soaked legumes (navy beans, chickpeas, and lentils) along with water. Bring to a boil, then reduce the heat and simmer until the legumes are tender.
- Stir in the chopped spinach, cilantro, parsley, and leeks. Continue to cook until the greens are wilted.
- Add the reshteh noodles and cook according to package instructions until they are al dente.
- Season the soup with dried mint, turmeric, and salt. Adjust the water to achieve your desired consistency.
- Serve hot, with a drizzle of Kashk on top.