Description
A delightful fusion of Italian flavors with the slurp-worthy fun of ramen noodles, creating a comforting and nutritious soup.
Ingredients
Scale
- 3 tablespoons Olive Oil
- 1 medium onion, diced
- 2 medium carrots, peeled and sliced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried oregano
- 1/8 teaspoon red pepper flakes
- 1 (15-ounce) can Italian seasoned diced tomatoes, undrained
- 6 cups vegetable broth
- 1 large Yukon gold potato, peeled and diced small
- 2 packages Ramen noodles (3 ounces each), flavor packet discarded
- 1 (15-ounce) can white navy beans, rinsed and drained
- 1/3 cup fresh chopped parsley, for serving
- 1/3 cup grated Parmesan cheese, for serving
Instructions
- In a heavy-bottomed pot, heat olive oil over medium heat until shimmering.
- Add onion, carrots, and celery; sauté for about 3 minutes until tender.
- Stir in minced garlic and cook until fragrant, about 20 seconds.
- Season with salt, pepper, oregano, and red pepper flakes.
- Add diced tomatoes and vegetable broth, then diced Yukon gold potato; bring to a boil.
- Reduce heat to simmer, cover, and cook for about 8 minutes until potatoes are fork-tender.
- Break ramen noodles into quarters, add to the pot, and let simmer for 3 minutes until tender.
- Stir in rinsed navy beans and heat through for 1 minute.
- Serve hot, garnished with chopped parsley and grated Parmesan cheese.
Notes
Make ahead and store in the fridge for up to 3 days; can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Soup
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 10mg
Keywords: soup, ramen, Italian, comfort food, healthy meal, easy recipe
