Legume (noodle) soup from Plenty More (page 92) by Yotam Ottolenghi

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe is on p.80 in the US edition. Dried chickpeas and butter beans require soaking overnight. Can substitute linguine pasta for reshteh noodles.

  • Ganga108 on February 28, 2022

    This dish is a fabulous, heart warming, thick soup – it seems like it is an Iranian echo of Minestrone or perhaps of the noodle soup your mother served you as a child when you were poorly. In Iran it is called ash-e reshteh, and it is the sort of soup that makes you feel happy, wholesome and nourished, all at the same time. You might find resteh noodles at a Middle Eastern grocery, but if not, use linguine or Asian flat noodles. Japanese noodles will work too. In fact the noodles can even be left out and the soup will still be deliciously amazing. Make sure that you purchase the type of reshteh noodles that are specifically for soup – there is another variety that has been toasted for use in rice dishes.

  • fairyduff on June 14, 2021

    Very tasty, filling food. A turmeric-mellowed legume comforty-soup. A large number of the ingredients can be stocked in the pantry, making this a good standby dish. It met the vegetarian requirement for our teen, and wasn't spicy which suited our finicky child.

  • Totallywired on June 20, 2019

    Dreamy. Hearty, warm, savoury, satisfying soup/stew. Sour cream dollop can be slowly stirred in to transform texture to a rich stroganoff-type sauce, bright with acid. As a bean fiend, thought the pasta was superfluous and would happily omit, and the onion garnish was pleasant but inessential.

  • Lepa on November 09, 2017

    This was pretty good but, as others noted, it takes a very long time and I'm not convinced it is worth it. I make other soups that are much tastier with less work/time. In order to speed things up, I used a pressure cooker to cook the split peas/beans after I had added the sauteed onions and the whole recipe still took 1.5 hours!

  • dinnermints on January 17, 2016

    This was good, but took forever. Both the lima beans and split peas (maybe mine were old?) took much longer to cook than the recipe says. I also didn't soak the beans with baking soda, which I find leaves an unpleasant aftertaste and negatively affects the nutritional value of the beans. Next time I would plan to cook the split peas for 1.5 hours, and then cook the lima beans and chickpeas the night before. Or....could cook onions/garlic on high in the slow cooker (with lid off) and then add pre-soaked lima beans, chickpeas and stock (maybe a couple of extra cups of stock), and cook slowly during the day. Needed more salt, at least 1/2 tsp extra. The lime was fantastic. Also, next time would add the green onions with the noodles and add the spinach and rest of the herbs when the noodles have 5 minutes or so left to cook.

  • Brieforme on April 27, 2015

    This is a strange and surprising recipe. Tasty.

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