Ash-e-reshteh (Bean and pasta soup)
Serves 6
| 2 | tablespoons olive oil |
| 2 | large Spanish onions (1 chopped and 1 sliced) |
| 1 | jalapeno pepper, seeded and chopped |
| 1/2 | teaspoon turmeric |
| Salt and black pepper, to taste | |
| 4 | cups boiling water |
| 3/4 | pound fresh spinach, stemmed and chopped |
| 1 | bunch fresh cilantro, leaves chopped |
| 1 | bunch scallions, chopped |
| 1 | bunch Italian parsley, leaves chopped |
| 1 | tablespoon chopped fresh dill |
| 3 | sprigs fresh mint, leaves chopped |
| 3 | sprigs fresh basil, leaves chopped |
| 1 | can (15 ounces) chick peas, rinsed and drained |
| 1 | can (15 ounces) lentils, rinsed and drained |
| 1 | can (15 ounces) red kidney beans, rinsed and drained |
| 4 | ounces whole wheat pasta (fettuccine or linguine), broken up |
2. Add the jalapeno pepper, turmeric, salt, and black pepper. Cook, stirring, for 1 minute.
3. Add the water, spinach, cilantro, scallions, parsley, dill, all but 1 tablespoon each of the mint and basil, the chick peas, lentils, and kidney beans.
4. Cover and cook over medium heat, stirring occasionally, for 1 hour or until the soup thickens.
5. Meanwhile, in a small skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the sliced onion and cook, stirring often, for 10 minutes or until the onion caramelizes.
6. Stir half the onion and the pasta into the soup after 30 minutes. Add more boiling water 1/4 cup at a time, if the soup seems too thick.
7. Mix the remaining basil, mint, and onion. Ladle the soup into bowls and sprinkle some of the herb mixture on each. Adapted from Moby Dick of Boston 
