Feel free to substitute the beans used here for other kinds such as, navy beans, or fava beans. This soup gets better with time, so I recommend making it several hours or even a day ahead.

  • 3 yellow onions
  • 1/2 cup grapeseed oil
  • 2 cups cooked chickpeas (one 15-ounce can, drained and rinsed)
  • 2 cups cooked kidney beans (one 15-ounce can, drained and rinsed)
  • 4 cups frozen lima beans
  • 1/2 cup lentils
  • 4 cloves garlic, minced
  • 1 teaspoon ground turmeric
  • 1 teaspoon dried dill weed
  • 1 teaspoon dried mint (or more to taste)
  • 12 cups vegetable or chicken stock
  • sea salt
  • 6 ounces linguine noodles, broken into smaller pieces
  • 3 cups coarsely chopped kale or spinach (stems discarded)
  • 1/3 cup freshly squeezed lemon juice
  • 1 1/2 cups thick Greek-style yoghurt, for garnish

Dice 1 of the onions. Heat a large stockpot over medium heat and add 3 tablespoons of the oil. Add the onion and cook for 10 minutes, until it starts to brown. Add the chickpeas, kidney beans, lima beans, lentils, garlic, turmeric, dill and mint. Add the stock and bring to a boil. Decrease the heat and simmer gently, covered, for 1 hour to blend the flavours.

Slice the remaining 2 onions into thin half-moons. Heat a medium skillet over high heat and add the remaining 5 tablespoons oil. Add the onions and panfry stirring, frequently, for about 10 minutes, until golden.

In the last 30 minutes of cooking, add the noodles and leafy greens to the soup and stir well to prevent noodles from sticking together. Stir in 2 teaspoons sea salt. When the noodles are done, add the lemon juice and season to taste. Serve garnished with a large dollop of yoghurt and a spoonful of fried onions.

serves 6 – 8

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