Loobia Sefid (لوبیا سفید) — Persian White Bean and Cabbage Soup

• 300 gDried white beans (cannellini or navy) (picked over and rinsed; soak overnight)
• 1500 mlWater (for soaking)
• 30 mlOlive oil (2 tbsp)
• 200 gYellow onion (finely diced)
• 12 gGarlic (3 cloves, minced)
• 30 gTomato paste (2 tbsp)
• 2 gGround turmeric (1 tsp)
• 2 gGround cumin (1 tsp)
• 1 gDried mint (1 tsp)
• 10 gKosher salt (about 1 3/4 tsp, plus to taste)
• 1 gBlack pepper (1/2 tsp, plus to taste)
• 250 gPotato (peeled and cut into 1.5 cm cubes)
• 300 gGreen cabbage (cored and shredded into thin ribbons)
• 45 mlFresh lemon juice (3 tbsp, added at the end)

Instructions

1. 1

   Soak the beans: Place dried white beans in a bowl, cover with 1500 ml water, and soak 8–12 hours at cool room temperature. Drain and rinse well. If your kitchen is warm, soak in the refrigerator to prevent fermentation and off flavors.

2. 2

   Build the base: In a heavy pot over medium heat, warm 30 ml olive oil for 1 minute. Add diced onion and cook 8–10 minutes, stirring often, until soft and lightly golden. Add minced garlic and cook 45–60 seconds until fragrant, without browning.

3. 3

   Bloom spices and tomato: Stir in tomato paste, turmeric, cumin, and dried mint. Cook 2–3 minutes, stirring constantly, until the paste darkens slightly and the mixture smells toasty. This brief cooking removes raw tomato flavor and helps the spices disperse evenly.

4. 4

   Simmer the beans: Add drained beans, 1500 ml water, 10 g salt, and 1 g black pepper. Bring to a boil over high heat, then reduce to a gentle simmer (small bubbles). Partially cover and cook 35–45 minutes, stirring occasionally, until beans are nearly tender.

5. 5

   Add potato and cabbage: Stir in cubed potato and shredded cabbage. Keep the soup at a steady simmer, partially covered, for 20–25 minutes until the potato is tender and the cabbage is silky. If the soup thickens too much, add 120–240 ml hot water.

6. 6

   Adjust texture and finish: For a creamier body, mash about 1 cup of beans and potato against the pot wall with a spoon, then stir back in; simmer 5 minutes. Turn off heat and stir in 45 ml lemon juice. Rest 10 minutes, then taste and adjust salt and pepper.