Soak chickpeas, navy beans, and kidney beans overnight.

Rinse and drain the soaked beans.

Heat olive oil in a large pot or Dutch oven over medium heat.

Add thinly sliced yellow onions, ground turmeric, and ground cumin.

Sauté onions until soft, golden, and fragrant (8-10 minutes).

Add minced garlic and diced poblano chili.

Cook for 2-3 minutes, or until garlic is fragrant but not browning.

Add chickpeas, navy beans, kidney beans, and rinsed green or brown lentils.

Add salt and vegetable broth.

Bring to a boil, then reduce to a simmer.

Simmer for an hour (or up to 80 minutes), with the lid slightly ajar, until beans are tender.

Add an extra cup of broth.

Add fresh spinach and linguine (broken in half).

Simmer until linguine is tender but slightly al dente (10 minutes).

Add chopped parsley, cilantro, and fresh dill.

Simmer for a minute to incorporate herbs.

Taste and adjust seasonings as needed.

Stir in lemon juice.

Serve with cashew cream or a drizzle of olive oil.