Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons extra-virgin olive oil
  • 1 onion (chopped)
  • 2 cloves garlic (minced)
  • 2 carrots (chopped)
  • 2 celery ribs (chopped)
  • 2 teaspoons thyme
  • Kosher salt and freshly cracked black pepper (to taste)
  • 8 ounces portobello mushrooms
  • 28 ounce whole peeled tomatoes (and juice)
  • 32 ounces vegetable broth
  • 3 cups water
  • 1 bay leaf
  • 1 ½ cups egg noodles (uncooked )

Instruction

  • Heat oil in a large pot over medium-high heat. Add the onions, garlic, carrots, celery, thyme and a large pinch of salt. Saute, until softened, about 7 to 10 minutes.
  • Add in mushrooms, continue to saute until softened and the mushrooms just begin to render their liquid, about 5 to 7 minutes.
  • Hand-crush the tomatoes and add them and their juice into the pot, along with the vegetable broth and water; drop in the bay leaf. Simmer on medium-low heat for about 20 to 30 minutes. Add in the egg noodles and continue to simmer for until noodles are tender; about 10 minutes.
  • Serve with crusty bread or saltine crackers.