Persian Noodle Soup

Photo by Adam Milliron. Styling by Ana Kelly

Persian Noodle Soup by Chef Palak Patel

Serves 4

Ingredients

1 can cannellini beans, rinsed

1 cup navy beans, rinsed 

½ cup grapeseed oil, divided (¼ cup)

¼ cup dried mint

½  teaspoon ground turmeric

½ medium yellow onion, thinly sliced

Saffron threads soaked in 2 tablespoons hot water, additional for garnish

3 cups vegetable stock 

3 cups (8 ounces) spinach, chopped

2 cups baby kale 

1 cup parsley, finely chopped 

2 scallions chopped scallions, separate green and white parts 

Kosher salt and freshly ground black pepper, to taste

8 ounces dried pasta fettuccine or bucatini  

Yogurt, for garnish

Instructions

1. Heat a small saucepan over medium heat. Add half the oil (¼ cup) and swirl to coat the bottom of the pan. Stir in the dried mint and remove from the heat. Set aside. 

2. In a medium skillet, heat the remaining ¼ cup of oil over medium-high heat. Add the turmeric, onions and white parts of scallions and cook until softened and golden, 10 to 12 minutes.

3. Add saffron water and threads, reserving a few for garnish into the vegetable stock, add cannellini beans, navy beans, and scallions, return to a light simmer. 

4. Meanwhile, bring a large pot of salted water to a boil. Add the dried pasta and cook until al dente, 8-10 minutes. Drain the pasta and add to the soup. Turn the heat to medium and cook a few minutes until pasta is completely cooked. Add spinach, kale, and scallion until slightly wilted. Stir in 1 tablespoon of the mint oil and season with kosher salt and freshly ground pepper. Remove from heat and add parsley.

5.  Adjust the seasoning as needed, then divide between bowls. Garnish with the yogurt, mint oil, and remaining saffron water and threads, then serve.

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