Title: Aash Rechte (Winter Noodle Soup)
Categories: Soup Bean Israel Jewish Persian
Yield: 8 Servings

1 1/2	lb	Dried white beans, soaked in water overnite & drained
8	c	Water
3	md	(1-1/2 c) onions, coarsely chopped
2		(1 c) white turnips, sliced
1/2	lb	Fresh spinach
1	bn	(1/4 lb) flat-leaf Italian parsley, chopped
1	bn	(1/4 lb) fresh coriander, chopped
1	bn	(1/4 lb) fresh dill, chopped
2	ts	Salt, or to taste
1/2	ts	Pepper
1/4	ts	Ground turmeric
3	tb	Corn oil
1	lb	Fresh egg noodles, cut into 3-inch strips

This rich, hearty soup is most enjoyed in cold weather when snow is on the ground. It is vegetarian yet satisfying and absence of meat is not important or even noticed.

1. Put beans and water in a pan, cover, and cook low heat for abt 1 hour, or until soft but still firm. 2. Add all other ingreds except noodles and bring to a boil. Cook over low heat for 1/2 hour. Add noodles and cook in uncovered pan for 15 mins more. Serve hot.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. David Pileggi

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