To make this Persian version of Aush, begin by sautéing onions in oil.
Add minced garlic, turmeric, and salt, and continue to sauté for another minute.
Pour in the broth and add noodles. Bring to a simmer and cook until noodles are tender.
Then add chopped spinach, cilantro, parsley, green onions, chickpeas and red kidney beans to the pot.
In a separate bowl, whisk Greek yogurt until smooth. You can add a ladle of hot soup broth to the yogurt and mix before adding it to the pot. This prevents curdling.
Let it simmer until ready to be eaten!
