Italian Bean Ramen recipe

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Ingredients

3 tablespoons olive oil
1 large onion, chopped
¾ teaspoon salt
5 large cloves garlic, finely chopped
1 ½ tablespoons chopped fresh rosemary
3 medium carrots, sliced
2 large celery stalks, diced
1 medium potato, diced
4 cups water
1 (15.5 ounce) can cannellini beans, drained and rinsed
1 (14.5 ounce) can diced tomatoes
2 (3 ounce) packages ramen noodles, coarsely broken in package (flavor packets discarded)
⅓ cup chopped fresh parsley
6 tablespoons grated Parmesan cheese

Nutrition Info

231 calories
carbohydrate: 28.7 g
cholesterol: 4.4 mg
fat: 9.5 g
fiber: 6.1 g
protein: 7.5 g
saturatedFat: 2.1 g
servingSize: -
sodium: 771.3 mg
sugar: 4.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a large, heavy pot over medium heat. Cook onion with salt, covered, stirring occasionally, until lightly browned, about 10 minutes. Add garlic and rosemary and cook, stirring, 1 minute. Add carrots, celery, potato, and water and bring to a boil. Reduce heat and simmer, covered, until carrots are tender, about 15 minutes.

  2. Puree 1/2 cup of beans with 1 cup of soup broth in a blender. Add to soup along with remaining cup beans and diced tomatoes, and bring to a boil. Add ramen noodles, then reduce heat and simmer, stirring occasionally, until just tender, about 3 minutes. Stir in parsley.

  3. Sprinkle 1 tablespoon Parmesan cheese over each serving of soup.

Recipe Yield

9 cups

Recipe Note

Beans, veggies, and instant ramen--this is the easiest meal you never knew you wanted.

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