Persian-Inspired Beans and Greens Soup
35 minutes·Serves 4–6
This soup was lightly inspired by ash reshteh, a Persian soup made with white beans, greens, and noodles. The original is delicious but making it can be a production. So I’ve cut out a couple of steps, like chilling the beans and herbs a day ahead of time. I also removed the pasta to make it more soup than stew. The result is a hearty but not heavy, easy-to-assemble dinner. Top it off with a dollop of cooling yogurt and freshly chopped chives.
Ingredients
- 3 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 4 garlic cloves
- ½ teaspoon ground turmeric
- 1 teaspoon salt, plus more to taste
- 1 can (15-ounce) any white bean, drained and rinsed
- 1 cup dried lentils, rinsed
- 1 teaspoon dried dill
- 6 cups vegetable broth
- 1 bunch fresh cilantro, chopped
- 4 cups chopped fresh spinach
- ¼ teaspoon cayenne pepper
Serving suggestion
Chopped fresh chives
Chopped roasted hazelnuts
Plain Greek yogurt
Instructions
- 1Sauté the olive oil and onion in a large soup pot over medium heat until the onion is fragrant and soft, about 3 to 4 minutes. Add the garlic, turmeric, and salt and sauté for 1 more minute.
- 2Stir in the white beans, lentils, dill, and vegetable broth, making sure nothing gets stuck to the bottom of the pot, and bring to a boil. Reduce the heat and simmer for 10 minutes.
- 3Add the cilantro, spinach, and cayenne pepper and simmer for 10 to 15 minutes. Season with salt and black pepper, to taste.
- 4Serve with a sprinkling of fresh chives and chopped hazelnuts, and a generous dollop of plain yogurt.
Easy Ingredient Swaps
↔Swiss chard, arugula, collard greens, or kale for the spinach
↔Any roasted nuts for the hazelnuts
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