Heat 6 tablespoon of the olive oil in large Dutch oven on medium-high heat. Add half of the onions; cook and stir until slightly softened, about 5 minutes. Meanwhile, thinly slice 36 cloves of the garlic. Add to skillet with 2 tablespoons of the mint, turmeric, sea salt and pepper; cook and stir until garlic is softened, about 2 minutes. Add beans, broth and water; bring to boil. Add half of the parsley and basil; reduce heat to medium and simmer until slightly thickened, about 10 minutes.
Increase heat to medium-high and return to boil. Add pasta; cook until pasta is al dente, about
2 minutes, stirring occasionally. Stir in spinach, remaining parsley and basil. Cook until spinach has wilted, about 1 minute. Remove from heat.
Meanwhile, heat remaining ¾ cup olive oil in large nonstick skillet on medium-high heat. Add remaining onions; cook and stir 7 minutes or just until they begin to get crispy. Meanwhile, thinly slice remaining 12 cloves garlic. Add to skillet with remaining 4 tablespoons mint. Cook until garlic is golden brown and slightly crispy, about 2 minutes. Season with salt and pepper to taste, if desired.
To serve, ladle soup into serving bowls. Top with labneh and the crispy onion mixture.