60 g angel hair pasta, broken into thirds (about two cups)
8 cups (150g) fresh baby spinach leaves
1/4 cup labneh (or sour cream)
Heat 1 tablespoon of the olive oil in a large heavy based saucepan over a medium-high heat. Add half of the onions cook stirring for 5 minutes or until slightly softened. Meanwhile, thinly slice 4 cloves of garlic. Add to saucepan with 1 teaspoon of the mint, turmeric, sea salt and season with pepper continue cooking for 2 minutes or until garlic is softened. Add beans, stock and water; bring to the boil. Add half of the parsley and basil; reduce heat to medium and simmer until slightly thickened, about 10 minutes.
Increase heat to medium-high and return to boil. Add pasta; cook until pasta is al dente, stirring occasionally. Stir in spinach, remaining parsley and basil, and cook for 1 minute or until spinach has wilted. Remove from heat.
Meanwhile, heat remaining 2 tablespoons olive oil in large non-stick frying pan over a medium-high heat. Add remaining onions, cook stirring occasionally until they begin to get crispy. Meanwhile, thinly slice remaining 2 cloves garlic. Add to frying pan with remaining 2 teaspoons mint. Cook until garlic is golden brown and slightly crispy (about 2 minutes). Season with salt and pepper to taste.
To serve, ladle soup into serving bowls. Top with labneh and the crispy onion mixture.