All Recipes Best Recipe Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

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: : -

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.

9 cups

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