This dish is a fabulous, heart warming and thick soup from the Middle East – 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. My local Afghan grocery has the soup noodles called Pottage Macaroni even though they are long noodles rather than the short tubes we usually think of as macaroni. The instructions for cooking are cute. It directs you to:
Add the content of package to the stuff of cooking and boiling pottage. After nearly 10 mins of your favourite time, eat the prepared pottage.
Another alternative is to make your own noodles. They are made from a wheat flour dough without eggs, and cut flat and not very wide.
This is an Ottolenghi recipe from Plenty More. It combines chickpeas, lima (butter) beans and yellow split peas with noodles, herbs and spices for a filling, interesting soup that even has an aroma of the Middle East. In fact this soup can be made with a variety of lentils and legumes – red kidney beans are very common.
Today it is Ottolenghi day on the blog – one of two days per month where we publish all the latest posts of recipes we have tried in our project of cooking from Ottolenghi books – currently we are cooking from Plenty More, but not ignoring his other books completely. Note that I often slightly massage the recipes to suit what is available from our garden and pantry.
Similar recipes include Chickpea and Orzo Soup, Turkish Spinach Soup with Chickpeas and Barley, Spicy Chickpea and Burghul Soup, Roasted Cauliflower Soup with Zaatar, Dried Fava Bean Soup, and Parsnip and Barley Soup.
Browse all of our Soups, Noodle Dishes, Chickpea Dishes and Butter Bean Dishes. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Early Autumn dishes.
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