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Add the olive oil to a large pot or Dutch oven on medium heat.
Add the onion, celery, and carrots, and season with salt and pepper. Cook for 7-8 minutes until veggies have softened, stirring occasionally.
Add the garlic, and cook for a minute or two until fragrant.
Add the vegetable broth, and bring to a boil.
Add the rice, lower the heat to medium-low, cover, and cook for 20 minutes, stirring occasionally.
While rice is cooking, whisk together eggs and lemon juice in a medium bowl. Add a splash of broth, and whisk together.
When the rice is done cooking, add in the white beans, your lemon egg mixture, parsley, and dill. Mix together, and let simmer for a few more minutes, stirring occasionally.
Serve warm, topped with sour cream and green onions, if desired.