Greek Avgolemono soup with orzo, white beans, and fresh dill

• Peel and finely chop enough onion to measure ½ cup [1 cup].

In a large sauce pot, warm 1 to 2 tablespoons oil until hot but not smoking. Add the onion and cook, stirring occasionally, until softened, 4-5 minutes. Meanwhile, prepare the beans.

• Rinse the white beans. Measure 1 cup [2 cups] beans; save the rest for another use.

To the pot with the onion, add 4 cups [8 cups] water and the vegetable broth concentrate and bring to a boil. Add the orzo and cook until almost tender, 5 to 7 minutes. Add 1 cup [2 cups] beans and cook until the beans are heated through, 1 to 2 minutes. Meanwhile, prepare the remaining ingredients.

• Coarsely chop enough dill to measure 1 tablespoon [2 TBL]. Save any remaining dill for another use.
• Zest and juice the lemon, keeping the zest and juice separate. 
• Crack the eggs into a medium heatproof bowl and season with salt and pepper. Using a fork or whisk, lightly beat until just blended.

In a slow stream, gradually whisk about 1 cup of the hot broth mixture into the bowl with the eggs until blended. Then whisk the egg mixture into the simmering broth mixture in a slow stream until incorporated. Stir in the spinach, dill, and lemon zest and cook until the spinach is wilted, 1 to 2 minutes. Remove from the heat, stir in 2 tablespoons [¼ cup] lemon juice, and season to taste with salt and pepper.

Ladle the soup into individual bowls, drizzle each serving with 1 tablespoon oil, and serve.