Go Back

Farmers Market Soup- Meatless Monday

Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people


  • 2 Tbsp fresh garlic, finely minced
  • 3 Tbsp fresh ginger, finely minced
  • 2 bunches green onions, diced, whites separated
  • 2 Tbsp liquid aminios, tamari or soy sauce
  • 8 cups vegetable broth, no salt added
  • 8 ounces whole wheat pasta
  • 3 cups swiss chard- roughly chopped, stems discarded
  • sesame seeds, toasted


  1. 1. Heat a non-stick pan, add a splash of vegetable broth. Use oil here if you prefer. Add the mushrooms and white part of the scallions. When softened, add garlic and ginger and cook, stirring occasionally, until softened.

    2. Add the liquid amino, and let cook for 1 more minute, then add the broth, cover, and bring to a low boil. Turn the heat down to medium, and let simmer uncovered for 10 minutes.

    3. Add the noodles and Swiss chard, and simmer until cooked through about 5 minutes. Season with salt and pepper, to taste. (We like to break up the noodles into thirds before throwing them into the boiling broth.)

    4. Divide evenly into bowls for serving. Sprinkle with toasted sesame seeds. 

Recipe Notes

Recipe adapted from  Fork Knifes Swoon 

This recipe is lower in sodium and doesn't use oil. This is a personal choice. We use Liquid Aminos in place of soy sauce so that is what is used here. We also use no salt added vegetable broth to saute vegetables and a good, non-stick pan and can sautee without difficulty. If you wanted to use sesame oil to sautee the vegetables, that would add a nice layer of flavor.