A comforting and budget-friendly white bean lemony noodle soup, perfect for freezing. It features diced vegetables, white beans, pasta, and a creamy, glossy broth enriched with egg yolks and fresh dill.
1. Heat olive oil in a large pot over medium heat. Add onion and cook for 3–4 minutes until translucent. Add carrots, celery, fennel, and a big pinch of salt + pepper. Cook for 6–8 minutes until softened. Stir in garlic and cook 1 minute more.
2. Add white beans, broth, and bay leaf. Bring to a boil, then lower to a simmer.
3. While the soup simmers, cook pasta in well-salted water until just al dente. Drain and set aside.
4. In a bowl, whisk together the egg yolks and lemon juice. Slowly pour in 1 cup of hot broth from the soup while whisking constantly (this warms the eggs so they don’t scramble!).
5. Remove the bay leaf from the soup. Slowly pour the lemon-egg mixture back into the pot, stirring gently. The broth should become slightly creamy and glossy.
6. Stir in chopped dill. Taste and add more lemon, salt, or pepper as needed.
7. Add pasta to bowls and ladle soup over top. If storing in the fridge, keep pasta separate. If storing in the freezer, it can be frozen with or without pasta; reheat with 1–2 cups extra broth.
