In a large pot, heat 2 tablespoons of olive oil over medium heat. Once the oil glistens, add the diced large onion and sauté for about 5-7 minutes until it becomes soft and translucent.

Stir in 4 minced garlic cloves and 1 teaspoon of turmeric into the sautéed onions. Continue cooking for 1-2 minutes, letting the ingredients mingle.

Pour in 6 cups of vegetable broth, bringing the mixture to a bubbling boil. Once boiling, add 1 cup each of lentils, cooked chickpeas, navy beans, and kidney beans. Lower the heat and cover the pot, allowing the soup to cook for 20 minutes.

Carefully add ½ pound of Persian noodles or linguine into the bubbling soup. Stir gently and cook for an additional 10 minutes until the noodles are tender yet firm to the bite.

Stir in 3 cups of chopped spinach, 1 cup each of chopped cilantro, parsley, and dill into the pot. Cook for another 5-7 minutes until the greens soften and wilt.

Taste the soup and season it with salt and pepper according to your preference. Allow it to simmer for a few more moments.

Ladle the warm soup into bowls, and top each serving with a dollop of sour cream or yogurt, along with a sprinkle of crispy fried onions.