Butter Bean + Chickpea Noodle Soup

Cook noodles to al dente (according to package directions), drain and set aside.
Melt butter in a large Dutch oven or soup pot over medium-high heat, swirl or stir constantly until it is a deep brown and has a nutty aroma, about 3-4 minutes.
Add onion, celery, fennel and stir, cook stirring occasionally until everything is softened and starting to turn golden, about 8-10 minutes.
Add zucchini and stir, cooking for 2-3 minutes.
Add garlic, cumin, thyme, salt and pepper. Stir and cook for 2 minutes.
Add butter beans, 6 cups chicken broth and bayleaf. Bring to a boil and then reduce heat to a simmer, cook for 10-12 minutes with the lid mostly on, stir a few times. Taste and adjust seasoning with more salt and pepper if desired or add 1 more cup of broth if you prefer a brothier soup.
To serve, add a scoop or two of cooked noodles to bowls and ladle the soup over. Garnish with feta cheese, a squeeze of lemon, olive oil and lots of black pepper.