Ingredients
11 oz package of fresh baby spinach, roughly chopped
6 scallions, roughly chopped
2 cups of coriander, roughly chopped and loosely packed
2 Tbsp dried mint 10 cups of water, or broth of choice
1/3 cup of dried chickpeas
1/3 cup of dried red kidney beans
1/3 cup of dried navy beans
3/4 cup of dried green lentils
3 small onions, finely chopped
3 cloves of garlic, finely chopped
2 cups of dried Persian noodles (reshteh)
1 tsp of turmeric powder
Salt and pepper
Extra virgin olive oil, 1 tsp
1 lime juice (optional)

Preparation
Steam the chickpeas, kidney beans, and navy beans. To do this, boil 2 cups of salted water in a small pot. Turn off the heat, pour in the beans, and leave the lid on for at least 40 minutes. Drain excess water.

In a large pot, sauté the onions and garlic with extra virgin olive oil, turmeric, and a dash of salt. Add 10 cups of water (or broth), and bring to a boil. Add spinach, coriander, scallions, and mint. Simmer for 45 minutes

Add the steamed beans. Continue to simmer for 20 minutes. Add the dried lentils. Continue to simmer for 15 minutes. Add the noodles and simmer for an additional 15 minutes. Turn off the heat. Add lime juice. Serve hot. If you feel your soup is not thick enough, sift some all purpose flour into the soup.

Once you get comfortable with making this soup, you can go ahead and use any combination of greens and beans you want. For the greens, keep in mind that the majority should be spinach, hence the name of this soup.

If you don't want to spend the time to prepare the dried beans, you can always used canned beans which take a lot less time. If that is the case, add the beans near the end of the recipe so that they don't overcook.

Persians like to add a hint of sourness to this soup. Instead of adding lime, another option is to stir in a bit of plain yogurt or whey right before serving.