Using a large dutch oven melt butter over medium heat. Stir in onions, garlic, carrots, celery, and ginger. Sauté for 8 to 10 minutes until onions are translucent careful not to brown.
Pour broth over vegetables along with bay leaf and thyme. Bring to a boil, reduce heat and simmer for 20 minutes.
To Serve
Using individual bowls add the desired amount of noodles and fresh spinach. Ladle the soup over noodles and spinach. Serve piping hot with favorite vegan bread gluten free if needed.