Kosher salt and freshly cracked black pepperto taste
28ouncewhole peeled tomatoesand juice
1 ½cupsegg noodlesuncooked
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.
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