Ash reshteh bean and noodle soup with mint yogurt

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Ash reshteh bean and noodle soup with mint yogurt

Family-Friendly, Vegetarian, Mediterranean, Soy-Free

2 Servings, 620 Calories/Serving

25–40 Minutes

Noodles are a symbol of long life and success, and this warming soup, made in just one pot, is a comforting bowl to celebrate that anytime of year.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic yellow onion
  • ½ cup cooked kidney beans
  • ½ cup red lentils
  • ½ cup cooked white beans
  • 5 ounces whole wheat spaghetti
  • Sun Basket Persian spice blend (granulated garlic - turmeric - dried dill)
  • 4 or 5 sprigs organic fresh mint
  • ¼ cup organic Greek yogurt
  • 3 ounces organic baby spinach or other leafy greens

Nutrition per serving

Calories: 620, Protein: 34g (68% DV), Fiber: 26g (104% DV), Total Fat: 11g (17% DV), Monounsaturated Fat: 6g, Polyunsaturated Fat: 0.5g, Saturated Fat: 1.5g (8% DV), Cholesterol: 0mg (0% DV), Sodium: 90mg (4% DV), Carbohydrates: 100g (33% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV).
Contains: Milk, Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep the soup ingredients

  • Peel and thinly slice enough onion to measure 1½ cups [2 cups].
  • Rinse the kidney beans and lentils and add to a medium bowl.
  • Rinse the white beans. Add half to the bowl with the kidney beans and lentils. In a small bowl, using a fork, gently mash the remaining white beans.
  • Divide the spaghetti into two equal portions; save half for another use.

2

Start the soup

In a large sauce pot over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until softened and starting to caramelize, 5 to 7 minutes. Stir in the Persian spice blend and cook until fragrant, about 1 minute.
Add the bean-lentil mixture, mashed white beans, and 4 cups [5½ cups] water and season with salt and pepper. Bring to a boil, add the spaghetti, reduce to a simmer, and cook, stirring occasionally, until the spaghetti is just tender, 8 to 9 minutes.
While the soup simmers, prepare the mint yogurt.

3

Make the mint yogurt

  • Strip the mint leaves from the stems; coarsely chop the leaves. Set aside half for finishing the soup.
In a small bowl, stir together the yogurt and half the mint; season to taste with salt and pepper.

4

Finish the soup

To the pot with the soup, working in batches if needed, stir in the spinach and cook until just wilted, 1 to 2 minutes. Remove from the heat, stir in the remaining mint, and season to taste with salt and pepper.

Serve

Transfer the soup to individual bowls and dollop with the mint yogurt. Serve any remaining yogurt on the side.
Kids Can!
  • Rinse the beans and lentils.
  • Mash the white beans.
  • Divide the spaghetti into two portions.
  • Strip the mint leaves.
  • Stir the mint yogurt.