Skip to main content

A Comforting Persian Soup: Aash-e Reshte #BushsBeansFallFlavors #sponsored

This is a sponsored post written by me on behalf of Bush's Best Beans in conjunction with The Women Bloggers, LLC
Compensation for this post was provided and this page may contain affiliate links.

My family and I eat beans all year long, but during the colder months, bean soups are a family favorite. Minestrone, Black Bean Soup, and Chili are always in the menu rotation. So, when the opportunity arose for me to create a recipe using Bush's Best Beans - showcasing Fall flavors -  I was excited. 

After reading a book about the Islamic Revolution in Iran, I started researching recipes. I was intrigued by a comforting Persian soup and looked at different versions of the recipe. Aash-e Reshte is a healthy, flavorful soup. It's filled with aromatic herbs, warming spices, hearty beans, and delicious noodles. My version also includes meatballs, but I saw some recipes that were strictly vegetarian, too.


I love that beans are high in fiber and protein. And with all the varieties of beans, they are incredibly versatile. My Aash-e Reshte has three different kinds of beans - black beans, pinto beans, and dark red kidney beans from Bush's Beans.


During the colder months, I almost always have a pot of beans on the stove. Beans are so filling and healthy. While I often cook dry beans from scratch all day in a Dutch oven, that's not always convenient, especially if I forgot to soak them the night before. So, I stock canned beans in the pantry, too.


Canned beans are great to have on-hand for quick, easy meals. And, even better: canned beans are not a specialty item. They are readily available in every grocery store and most convenience stories. Use their product locator to find whatever Bush's Beans you need: here. I love that Walmart carries them, too! It's super convenient.

Ingredients serves 6 to 8

While my Aash-e Reshte uses canned beans and dry pasta, I added in my homemade chicken stock and home-canned heirloom tomato sauce.

Soup
  • 6 C chicken stock
  • 4 C water
  • ½ C dried lentils, soaked in warm water for at least 10 minutes
  • 1 pint tomato sauce
  • 1/2 package dry linguine pasta, broken into half
  • 1 can black beans, drained and rinsed
  • 1 can dark red kidney beans, drained and rinsed
  • 1 can pinto beans, drained and rinsed
  • freshly ground salt, to taste
  • freshly ground pepper, to taste
  • 1 t ground ginger
  • 1 t ground cumin
  • 1 t ground cinnamon
  • 1/2 t ground turmeric

Meatballs
  • 1 pound ground beef
  • 3 to 4 cloves garlic, peeled and pressed
  • 1 t ground ginger
  • 1 t ground cumin
  • 1 t ground cinnamon
  • 1/2 t ground turmeric

Garnish
  • 2 T olive oil
  • 2 onions, peeled and thinly sliced
  • 3 to 4 cloves garlic, peeled and pressed
  • 2 tomatoes
  • 1/2 C fresh parsley, destemmed and chopped
  • 1/2 C fresh cilantro, destemmed and chopped
  • 2 T fresh chives, chopped
  • freshly ground salt, to taste
  • freshly ground pepper, to taste

Procedure
Meatballs
Combine all of the ingredients in a mixing bowl. Shape into 1/2" to 1" meatballs and set aside.

Soup
Pour chicken stock and water into a large soup pot. Bring to a boil. Add lentils to boiling liquid and simmer for 5 minutes. Pour in tomato sauce, then, gently drop meatballs into the soup. Simmer until the meatballs are cooked through, approximately 15 to 20 minutes.

Add in the drained beans and spices. Stir in the pasta and cook according to the package directions. Mine took 10 minutes to cook.


While the pasta cooks, make your garnish. Core and dice the tomatoes. In a skillet, heat olive oil. Stir in onions and garlic. Cook until the onions are softened and beginning to turn translucent.


Add in the tomatoes and cook until the tomatoes begin to lose their shape. Stir in the fresh herbs. Season to taste with salt and pepper. Set aside.


The Aash-e Reshte is ready once the noodles are cooked through. To serve, ladle beans, pasta, and meatballs into individual bowls.


Top with the garnish and serve immediately. Enjoy!


Do you have a favorite way to use beans in soup? And, do you have any favorite international soups that include beans? I'd love to hear it! We're just at the beginning of Fall. I have lots of weeks to make more bean soups for dinner.


You may find Bush's Best Beans...
on the web
on Twitter
on Instagram
on Google+
on Pinterest

*Disclosure: I received compensation for recipe development and generating social media traction. My opinions do not necessarily reflect the opinions of The Women Bloggers, LLC, or the manufacturer of this product.

Comments

  1. Yum! This would totally warm you up on a cold day. Bookmarking so I can grab the ingredients and make this for my family.

    ReplyDelete
  2. This looks amazing! I'm definitely going to have to make this!

    ReplyDelete
  3. I love finding new soup recipes - this sounds delicious!

    ReplyDelete
  4. I'm always looking for new soup recipes! Excited about making this one as a "soup-prise" for my family.

    ReplyDelete
  5. This is such a different twist on soup and beans that my family will definitely be intrigued.

    ReplyDelete
  6. What a unique and delicious looking recipe!

    ReplyDelete
  7. This looks so good! Love Busch's Beans.

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an