Āsh Reshteh

Name: Āsh Reshteh (Bean Soup with Herbs and Noodles)
Cuisine: Iranian
Ingredients: 2 tablespoons olive oil; 1 large onion, diced; 4 cloves garlic, minced; 1 teaspoon ground turmeric; 9 cups (2.2 l) low-sodium vegetable broth or water, plus more as needed; 9 cups (2.2 l) low-sodium vegetable broth or water, plus more as needed; ⅓ cup (70 g) dried pinto beans, soaked overnight and rinsed; ⅓ cup (70 g) dried red kidney beans, soaked overnight and rinsed; ⅓ cup (70 g) dried chickpeas, soaked overnight and rinsed; ½ cup (100 g) lentils; 1½ teaspoons sea salt; ½ teaspoon ground black pepper; 2 cups (60 g) coarsely chopped fresh parsley; 2 cups (60 g) coarsely chopped fresh cilantro; ½ cup (15 g) coarsely chopped fresh dill; 1 cup (60 g) coarsely chopped fresh spinach; 1 small leek or 6 green onions, finely chopped; ¼ cup (60 ml) āb ghureh (unripe grape juice); ¼ cup (60 ml) āb ghureh (unripe grape juice); 9 oz (250 g) linguine or reshteh (Iranian noodles), broken into thirds; 9 oz (250 g) linguine or reshteh (Iranian noodles), broken into thirds; 9 oz (250 g) linguine or reshteh (Iranian noodles), broken into thirds; 1 cup (240 ml) kashk (fermented whey); Toppings

Bean Soup with Herbs and Noodles

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Bitter & Sweet

By Omid Roustaei and Lauren Ko

Published 2025

About

As far back as I can recall, I’ve cherished āsh reshteh—a hearty, stick-to-your-ribs vegetarian soup. Linked to special Iranian celebrations (like Nowruz, the Iranian New Year), the noodles symbolize life’s intricate journey.

Ingredients

2 tablespoons olive oil
1 large onion, diced
4 cloves

Americas
Asia
United States
Iran
Pasta
Soup
Vegetarian

Method

Heat a large Dutch oven over medium heat, add the olive oil, and sauté the onion until it becomes soft, 5–7 minutes.

Add the garlic and turmeric, sautéing them together with the onion for a couple more minutes.

Pour in the vegetable broth, add the pinto beans, red kidney beans, and chickpeas to the pot, and bring to a gentle boil. Once boiling, reduce the heat to low, cover the