Sup-e Lobia (سوپ لوبیا) — Persian White Bean Soup with Chicken

• 10.5 ozDried white beans (cannellini or navy), rinsed (Soak in cold water 12 hours, then drain)
• 2 tbspOlive oil
• 7¾ ozYellow onion, finely diced
• 18 gGarlic, minced (About 6 cloves)
• 6 gGround cumin (About 2 tsp)
• 2 gDried oregano (About 2 tsp)
• ⅓ gGround clove (About 1/8 tsp)
• 1 gBlack pepper, freshly ground (About 1/2 tsp)
• 10 gFine salt (About 1 3/4 tsp, added in two stages)
• 6⅓ cupChicken broth (Low-sodium preferred)
• 2⅛ cupWater
• 16 ozBoneless, skinless chicken thighs (Cut into 3 cm pieces)
• 1.1 ozTomato paste (About 2 tbsp)
• 2 tbspFresh lemon juice (About 2 tbsp)
• 5.3 ozMozzarella, shredded (Low-moisture mozzarella melts best)
• 10 gFresh parsley, finely chopped (Optional garnish)

Instructions

1. 1

   Drain the soaked beans and rinse them well under cold water until the water runs mostly clear. Set them aside while you build the flavor base so the beans go into a hot, aromatic pot.

2. 2

   Heat the olive oil in a large heavy pot over medium heat for 60 seconds, then add the diced onion. Cook for 8–10 minutes, stirring often, until the onion is soft and lightly golden at the edges.

3. 3

   Add the minced garlic and cook for 60–90 seconds until fragrant, keeping the heat moderate so it does not brown. Stir in the cumin, oregano, clove, and black pepper and toast the spices for 30 seconds to bloom their aroma.

4. 4

   Stir in the tomato paste and cook it for 2 minutes, scraping the bottom of the pot to prevent sticking. This step deepens color and gives the soup a richer, more rounded taste.

5. 5

   Add the drained beans, chicken broth, and water, then stir well to distribute the onion-spice mixture. Bring the pot to a strong simmer over medium-high heat, then reduce to low so the surface gently bubbles.

6. 6

   Partially cover and simmer for 45 minutes, stirring every 10–15 minutes so beans do not settle and scorch. Skim any foam that rises in the first 15 minutes for a cleaner-tasting broth.

7. 7

   Add the chicken pieces and 6 g of the salt, then return the soup to a gentle simmer. Cook partially covered for 30–35 minutes, until the beans are fully tender and the chicken is cooked through.

8. 8

   Ladle out about 400 ml of soup (beans and liquid) and blend until smooth, then stir it back into the pot to thicken the broth naturally. Simmer uncovered for 8–10 minutes so the texture becomes velvety and cohesive.

9. 9

   Stir in the lemon juice and the remaining 4 g salt, then simmer for 2 minutes to integrate the acidity. Turn off the heat and rest the soup for 5 minutes so the flavors settle and the surface stops boiling.

10. 10

    Serve the soup piping hot and top each bowl with 25 g shredded mozzarella so it melts into stretchy strands. Finish with parsley if using, and serve immediately while the cheese is molten and aromatic.