Noodle Soup with Legumes and Greens
A warm and nourishing noodle soup featuring legumes and greens, perfect for any season, packed with proteins and vitamins.
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.
Notes
If you have leftovers, store the soup in an airtight container in the refrigerator for up to three days, or freeze for up to three months. Adjust the amount of water based on soup consistency. You may add other vegetables for more flavor.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 50gProtein: 20gFat: 10gSaturated Fat: 1.5gSodium: 800mgFiber: 12gSugar: 3g
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