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

• 300 gDried white beans (cannellini or navy) (picked over and rinsed)
• 1500 mlWater (for soaking)
• 30 mlOlive oil (about 2 tablespoons)
• 220 gYellow onion (finely diced (about 1 large))
• 18 gGarlic (minced (about 6 cloves))
• 2 tspGround cumin (freshly ground if possible)
• 2 tspDried oregano (rubbed between fingers to release aroma)
• 0.13 tspGround clove (1/8 teaspoon; use sparingly)
• 1 tspBlack pepper (freshly ground)
• 2 tspFine sea salt (divided, adjust to taste)
• 150 gCarrot (small dice (about 2 medium))
• 90 gCelery (small dice (about 2 stalks))
• 30 gTomato paste (about 2 tablespoons)
• 1400 mlChicken broth (low-sodium preferred)
• 1 leafBay leaf
• 300 gCooked chicken meat (shredded or diced; roasted or poached)
• 120 gMozzarella cheese (low-moisture, shredded)
• 20 gFresh parsley (finely chopped)
• 30 mlLemon juice (about 2 tablespoons, to brighten)

Instructions

1. 1

   Soak the beans: place dried white beans in a large bowl and cover with 1500 ml water. Soak 8–10 hours at cool room temperature, or refrigerate if your kitchen is warm. Drain and rinse well. This shortens cooking time and helps the beans cook more evenly without splitting.

2. 2

   Build the flavor base: heat olive oil in a heavy pot over medium heat (about 160–175°C / 320–350°F surface heat). Add diced onion and cook 8–10 minutes, stirring, until soft and lightly golden. Add garlic and cook 60 seconds until fragrant, keeping it from browning.

3. 3

   Bloom spices and tomato paste: add cumin, oregano, ground clove, black pepper, and 1 teaspoon of the salt. Stir for 30–45 seconds to toast the spices. Add tomato paste and cook 2 minutes, stirring constantly, until it darkens slightly; this removes raw flavor and deepens color.

4. 4

   Simmer the beans: add carrots and celery and cook 3 minutes. Add drained beans, chicken broth, and bay leaf. Bring to a boil over high heat, then reduce to a gentle simmer (small bubbles). Cover partially and cook 60–75 minutes, stirring occasionally, until beans are very tender.

5. 5

   Thicken and finish: remove bay leaf. For a creamy body, ladle about 2 cups (450–500 ml) of soup into a blender and blend until smooth, then return to the pot; alternatively, mash beans with a potato masher for a rustic texture. Add cooked chicken and simmer 10 minutes.

6. 6

   Season and serve with melted mozzarella: stir in lemon juice and the remaining 1 teaspoon salt, adjusting to taste. Ladle hot soup into bowls and top each with mozzarella (about 20 g per bowl). Let sit 1–2 minutes to melt, then garnish with chopped parsley and serve immediately.