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 caloriescarbohydrate: 28.7 gcholesterol: 4.4 mgfat: 9.5 gfiber: 6.1 gprotein: 7.5 gsaturatedFat: 2.1 gservingSize: -sodium: 771.3 mgsugar: 4.9 gtransFat: : -unsaturatedFat: : -
Directions Italian Bean Ramen
Directions
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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.
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.
Sprinkle 1 tablespoon Parmesan cheese over each serving of soup.