4 tablespoons olive oil
1 onion, diced (about 1 cup)
2 cloves garlic, minced (about 2 teaspoons)
1 1/2 teaspoon salt
2 cups carrots, peeled and chopped into rounds (about 3-4 carrots)
3 stalks celery, chopped
2 quarts (8 cups) chicken stock or broth (or substitute vegetable broth)
1 can white beans, drained
1 teaspoon black pepper
2 cups egg noodles (or your favorite pasta...bow-tie, rotini, etc.)
1/2 bunch fresh parsley, leaves removed and chopped (or substitute 2 tablespoons dried)
1 tablespoon fresh lemon juice (optional)
Heat olive oil in a large stock pot over medium heat. Add onion and garlic and saute for about 10 minutes until softened. Add salt, carrots and celery and cook for 5-6 additional minutes, stirring occasionally.
Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add beans and pepper. Taste. Add more salt if necessary. Simmer for 20 minutes. Add egg noodles and cook for 15 additional minutes. (Test the carrots; make sure they are "fork tender."). Remove from heat. Add parsley and lemon juice.