Iranian Noodle Soup from Soups and Stews by The Editors of Saveur

Ingredients

• ½ cup canola oil
• 2 small yellow onions, thinly sliced
• ½ cup dried kidney beans, soaked overnight and drained
• ½ cup dried cannellini beans, soaked overnight and drained
• ½ cup dried chickpeas, soaked overnight and drained
• 1½ tbsp. ground turmeric
• Kosher salt
• freshly ground black pepper
• 1 bunch chives, finely chopped
• ½ cup brown lentils
• 1 cup finely chopped fresh flat-leaf parsley
• 6 cups finely chopped spinach
• 2 tbsp. dried mint
• 8 cloves garlic, thinly sliced
• 2 cups reshteh or linguini
• ¼ cup whey powder