Italian Bean Ramen

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

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 231 Calories

Ingredients

• ¾ teaspoon salt
• 3 tablespoons olive oil
• 4 cups water
• 1 large onion, chopped
• 1 (14.5 ounce) can diced tomatoes
• 6 tablespoons grated Parmesan cheese
• ⅓ cup chopped fresh parsley
• 1 (15.5 ounce) can cannellini beans, drained and rinsed
• 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

Recipe Instructions

Step 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.

Step 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.

Step 3

Sprinkle 1 tablespoon Parmesan cheese over each serving of soup.