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6 Serves
137 Mins
Prepare the base by heating olive oil in a large stock pot over medium heat.
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JapaneseVitamin E
2 mg / 15 mgVitamin K
348 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
119 µg / 400 µgCalcium
238 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
127 mg / 420 mgPhosphorus
176 mg / 1,250 mgPotassium
742 mg / 4,700 mgSodium
1229 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
7 µg / 55 µgFiber
5 g / 28 gSugar
5 g / 50 gSaturated Fat
2 g / 20 gCholesterol
11 mg / 300 mgCaffeine
0 mgNet Carbs
17 gAlcohol
0 g
Add the chopped yellow onion and minced garlic to the stock pot and sauté until translucent and fragrant.
Stir in the assorted vegetables and legumes, then pour in the vegetable broth and water, bringing the mixture to a gentle boil.
Reduce heat and simmer the soup for 60 minutes to allow the flavors to meld thoroughly.
Add the Reshteh noodles to the pot and cook for an additional 10 minutes until the noodles are tender.
Season the soup with salt and black pepper to taste, then serve hot.
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Polish