Blend the tomatoes, onion, garlic, celery, 2 Tbsp oil and jalapeƱo (if using) in a blender or food processor.
Heat the rest of the oil in a soup pot over medium heat. Add the pureed vegetables and cook until fragrant and soft.
Add the tomato paste and mix into the vegetables. Add the salt, black pepper, and turmeric. Cook for a few minutes. Then mix in whatever vegetables you are using, garbanzo beans, kidney beans, and spinach.
Add your vegetable stock to the pot. Let the mixture come to a boil and then add broken pieces of spaghetti noodles. Let it cook on a boil for about six minutes.
Add the dill, mint, and coriander, and lemon juice to the yogurt. Mix well and then add to soup mixture. Reduce the heat and cook for 15-20 minutes, uncovered. The soup should become thick and the noodles should be cooked.
Add the sumac and mix well. Adjust seasoning.
Top each bowl with some yogurt mixed with lemon juice, salt, and pepper if desired. Enjoy!
Recipe by Honey and Dates at https://www.honeyanddates.com/2015/09/28/ash-afghani-noodle-soup/