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6 Serves
97 Mins
Heat the olive oil in a large stock pot over medium heat.
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JapaneseVitamin K
88 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
259 µg / 400 µgCalcium
194 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
173 mg / 420 mgPhosphorus
239 mg / 1,250 mgPotassium
1227 mg / 4,700 mgSodium
776 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
11 g / 28 gSugar
5 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
35 gAlcohol
0 g
Add the chopped onions and minced garlic to the pot, sautéing until they are soft and translucent.
Stir in the beans and root vegetables, then pour in the vegetable broth and water, bringing the mixture to a gentle boil.
Reduce heat to low, cover, and simmer to allow the flavors to meld together.
Add the Reshteh noodles to the pot and cook until tender, stirring occasionally to prevent sticking.
Season the soup with salt and black pepper to taste before serving hot.
22
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Polish