• 3 tablespoons olive oil
• 2 medium onions, halved lengthwise, then thinly sliced crosswise
• 1 1/2 teaspoons salt
• 1/4 teaspoon turmeric
• 6 cups water
• 1/4 lb dried linguine, broken into 2-inch pieces (1 cup)
• 12 fresh chard leaves, stems and center ribs discarded and leaves coarsely chopped (8 cups)
• 1 (15- to 19-ounce) can kidney beans, rinsed and drained (or 2 cups freshly cooked)
  
• 1/2 cup finely chopped fresh cilantro
• 1/2 cup finely chopped fresh dill
• 1/2 cup finely chopped fresh flat-leaf parsley
• 1/2 cup finely chopped scallion greens

Heat oil in a 4-quart wide heavy pot over moderately high heat until hot but not smoking. Add onions and salt, then reduce heat to moderate and cook, stirring occasionally, until golden, 15 to 20 minutes. Reserve 1/4 cup onion.

Add turmeric to onions in pot and cook, stirring, 1 minute. Add water and bring to a boil. Add linguine and boil, uncovered, until tender, about 10 minutes. Stir in chard and beans and simmer, stirring occasionally, until chard is tender, about 5 minutes. Remove from heat. Stir in herbs, scallion greens, and salt and pepper to taste.

Serve soup topped with reserved onion.

Preparation

Bring 1 1/2 cups water to boil in small saucepan. Stir in rice, 1/2 teaspoon salt, and 1 thyme sprig; return to boil. Reduce heat to low; cover and cook until liquid is absorbed and rice is tender, about 20 minutes.

Transfer rice to large bowl; remove thyme sprig. Cool 5 minutes.

Stir beans, bell pepper, and green onions into rice. Add oil, vinegar, Cajun seasoning, and 1 tablespoon chopped thyme; mix well. Season salad to taste with salt and pepper. Garnish with remaining thyme sprig and serve.