Persian Noodle Soup

Persian Noodle Soup

This is a deeply savoury soup with spice, chickpeas, lentils and some pasta thrown in for good measure. A great way to use up the ends of bags of pasta you have hanging around, any kind of pasta bashed up a bit will do.
Serves 4
Total Time
40 Minutes
3 tbsp of olive oil, plus extra for drizzling
2 onions, thinly sliced
1 tsp of ground turmeric
1 tsp of ground cumin
3 cloves of garlic, peeled and thinly sliced
1 green chilli, finely chopped (de-seeded if you like)
1 x 400g tin of cannellini beans, drained and rinsed
1 x 400g tin of green or Puy lentils, drained and rinsed
1.25l of vegetable stock
200g of spinach, washed, chopped
80g of linguine/spaghetti, broken into 3cm sticks
A small bunch of parsley, chopped
A small bunch of coriander, chopped
A small bunch of dill, chopped
Juice of 1 unwaxed lemon (use the zest below)
For the topping
50g of toasted pine nuts
1 green chilli, finely chopped (de-seeded if you like)
Zest of 1 unwaxed lemon
3 tbsp of extra virgin olive oil
A handful of herbs
Step 1

Heat the olive oil in a large pot over a medium heat. Add the onions and cook for about 10 minutes until they’re very soft, golden, and fragrant. Add the spices, garlic and chilli, and cook for another 2-3 minutes, or until the garlic is fragrant but not browning.

Step 2

Add the cannellini beans and lentils, along with a litre of the stock and a good pinch of salt. Bring the mixture to a boil, reduce it to a simmer, then cook for 15 minutes until everything has come together.

Step 3

If you are not eating all of the soup now, put those portions aside before adding the spinach, pasta and herbs. Add the rest of the stock to the pot with the spinach and pasta. Simmer until the linguine is tender but slightly al dente. This should take about 8-10 minutes.

Step 4

In a small bowl mix the pine nuts and chopped chilli with the lemon zest and olive oil to make the topping.

Step 5

Add the herbs to the soup and leave to simmer for a minute before tasting and adjusting the seasonings. Stir in the lemon juice.

Step 6

Spoon into bowls and top with the pine nuts, chilli mixture and more herbs, if you like.

Recipe courtesy of One Pot, Pan, Planet by Anna Jones is available to buy now. 

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