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Heat olive oil in a large pot over medium heat. Add diced onion and cook until soft and translucent (about 5 minutes).
Stir in minced garlic and turmeric, cooking for 1-2 minutes until fragrant.
Pour in the vegetable broth, then add the lentils, chickpeas, navy beans, and kidney beans. Bring to a boil, then reduce heat and simmer for 20 minutes.
Add the Persian noodles (or linguine) to the pot and cook for an additional 10 minutes or until noodles are tender.
Add chopped spinach, cilantro, parsley, and dill. Stir well, then cook for another 5-7 minutes until the greens have wilted.
Season with salt and pepper to taste.
Ladle soup into bowls and top with a dollop of sour cream or yogurt and a sprinkle of fried onions.