Soup-e Makaroni (سوپ ماکارونی) — Persian Macaroni & Black-Eyed Pea Soup

• 200 gDried black-eyed peas (rinsed; soaked in cold water 30 minutes, then drained)
• 30 mlOlive oil (plus extra for serving if desired)
• 200 gYellow onion (finely diced)
• 120 gCarrot (small dice)
• 80 gCelery (small dice)
• 18 gGarlic (minced (about 6 cloves))
• 30 gTomato paste (about 2 tablespoons)
• 400 gCanned crushed tomatoes (or finely crushed fresh ripe tomatoes)
• 1500 mlChicken broth (low-sodium preferred)
• 300 mlWater (as needed to adjust thickness)
• 6 gFresh rosemary (finely chopped (about 2 tablespoons) or 2 teaspoons dried)
• 1 tspRed chili pepper flakes (adjust to taste)
• 0.5 tspGround black pepper
• 1.25 tspFine sea salt (start with 1 teaspoon; add more at the end if needed)
• 180 gDried macaroni (small elbows or small tubes)
• 120 gBaby spinach (roughly chopped if leaves are large)
• 60 gParmesan cheese (finely grated, for serving)

Instructions

1. 1

   Soak the black-eyed peas in plenty of cold water for 30 minutes, then drain and rinse. This short soak helps them cook evenly and reduces split skins. Meanwhile, dice the onion, carrot, and celery, mince the garlic, and chop the rosemary so everything is ready before the pot goes on the heat.

2. 2

   Heat olive oil in a heavy pot over medium heat for 2 minutes. Add onion, carrot, and celery with 1/2 teaspoon salt, then cook 10–12 minutes, stirring often, until the onion turns translucent and lightly golden. Add minced garlic and cook 45–60 seconds, just until fragrant, without letting it brown.

3. 3

   Stir in tomato paste and cook 2 minutes to deepen its flavor. Add crushed tomatoes, rosemary, chili flakes, black pepper, and the remaining salt, then simmer 3 minutes. Pour in chicken broth and add the drained black-eyed peas. Bring to a boil over high heat, then reduce to a gentle simmer and cover.

4. 4

   Simmer the soup 25–35 minutes, stirring every 8–10 minutes, until the black-eyed peas are tender but not mushy. If the pot looks too thick, add water in 100 ml increments. Taste the broth and adjust salt only after the peas soften, since broth salinity varies and reduces slightly while simmering.

5. 5

   Raise heat to medium to maintain a steady simmer. Add macaroni and cook 8–10 minutes, stirring frequently to prevent sticking and to keep pasta from clumping on the bottom. The soup should look brothy; add up to the remaining water as needed because the pasta will absorb liquid as it cooks.

6. 6

   Stir in spinach and cook 2–3 minutes until just wilted and bright green. Turn off the heat and rest the soup, covered, for 5 minutes so the flavors round out. Ladle into bowls and top each serving with grated Parmesan; finish with a small drizzle of olive oil if desired.