Add olive oil or butter to the bottom of your stockpot or sauce pan and turn it on over medium-high heat.
Add chopped onions, celery, and carrots, along with a sprinkle of salt and pepper. Saute until the onions become translucent, and the carrots and celery are just fork-tender (about 10 minutes). Stir occasionally.
Next, add the herbs (minced if fresh) and minced garlic along with the chopped leafy greens. Add optional sage and whole bay leaves now. Cook about five minutes, stirring on occasion.
Add all of the other called-for ingredients except the noodles: the no-chicken broth or vegetable broth, nutritional yeast, dissolved miso paste , ground cloves, and beans. (Drain and rinse canned beans before adding them).
Bring to a boil before adding noodles.
Add noodles. Break long spaghetti-like noodles in half first. Follow the recommended time on your particular noodle package, but remove from heat when the noodles are just about done but ever-so-slightly el dente still. They’ll continue to cook a bit once you turn off the heat. Stir on occasion while cooking. (*See noodle notes below for alternative option)
Serve and enjoy!
Store leftovers in the refrigerator and enjoy within one week.
Freeze extras in freezer-safe containers for up to 6 months.