This might be my favorite soup, EVER. I love that I can always make a little change here and there when I make this soup based on what I have in my refrigerator. Its hearty, warm, and full of amazing flavor. I ladled a bowl full for this picture and took a bite before I was going to put it in the refrigerator, but then I had to take another bite. And another. And I just finished the entire bowl. I'd apologize, but I'm not sorry!
1 red onion, chopped
1 garlic clove, chopped
2 cups diced tomatoes (canned or fresh)
1 cup green beans, chopped
1 cup carrots, chopped
2 cups green chard (or spinach or kale), chopped
1 15oz can tomato sauce
1 15oz can white beans
1 tsp dried oregano
1 tsp dried basil
1 tsp dried thyme
2 cups noodles of your choice
veggies sausage - optional
You can either make this on your stove top or in your crock pot. With both versions, keep the noodles and veggie sausages (if you’re using them) separate until the end of cooking the soup.
Combine the red onion, garlic, tomatoes, green beans, carrots, green chard, tomato sauce, white beans*, oregano, basil, thyme, and 6 cups water together and cook on your stove top for about 1 hour, or in your crockpot on the low or high setting.
*White beans: you can either use drained and rinsed canned beans or you can use dry beans. If you’re using dry beans combine 3/4 cup dry beans (after cooked they’ll have expanded into about 2 cups) and 4 cups water and bring to a boil. Boil for 2 minutes, then cover and take off the heat for an hour. Once that hour is done, rinse under cold water and add to the pot of soup already cooking.
Optional Veggie Sausage
I used Field Roast Smoked Apple Sage Sausage in this soup. Set your oven to 350 degrees and slice the veggie sausage into rounds. Lay flat on a silicon baking sheet and bake for 30 minutes. This is a great, easy way to get them crispy with minimal effort!
Cook the noodles separately and divide into each individual bowl. Ladle the soup over the noodles and top with veggie sausages.