This is a perfect one-pot meal, a hearty mixture of legumes, vegetables, and fresh herbs. Serve the soup with an extra squeeze of lemon and, if you like, a nice drizzle of good, fruity olive oil. —Gena Hamshaw
6 to 8
chickpeas, soaked overnight in 2 to 3 cups water, rinsed, and drained
navy beans, soaked overnight in 2 to 3 cups water, rinsed, and drained
kidney beans, soaked overnight in 2 to 3 cups water, rinsed, and drained
olive oil, plus extra for drizzling
yellow onions, thinly sliced
poblano chili, diced
cloves garlic, minced
green or brown lentils, rinsed
1 1/2 teaspoons
8 to 10 cups
vegetable broth (low sodium if possible)
Heat the oil in a large pot or dutch oven medium heat. Add the onions, turmeric, and cumin. Sauté the onions until they're very soft, golden, and fragrant (8 to 10 minutes). Add the garlic and chili, and cook for another 2 to 3 minutes, or until the garlic is fragrant but not browning.
Add the chickpeas, navy beans, kidney beans, and lentils, along with the salt and broth. Bring the mixture to a boil, and reduce it to a simmer. Simmer for an hour, with the lid of the pot on but slightly ajar to let steam out, until the beans are tender (this may take up to 80 minutes).
Add an extra cup of broth. Add the spinach and linguine. Simmer until the linguine is tender but slightly al dente (10 minutes). Add the herbs and allow them to simmer for a minute before tasting the soup and adjusting seasonings. Stir in the lemon juice.
Serve the soup with a generous dollop of cashew cream (https://food52.com/recipes/20679-classic-cashew-cream) or a drizzle of olive oil. Leftovers will keep for up to five days, and can be frozen for up to four weeks.
Gena is a registered dietitian, recipe developer, and food blogger. She's the author of three cookbooks, including Power Plates (2017) and Food52 Vegan (2015). She enjoys cooking vegetables, making bread, and challenging herself with vegan baking projects.