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Italian Bean Ramen

Rated as 4.36 out of 5 Stars

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

50 m servings 231 cals
Original recipe yields 6 servings (9 cups)

Directions

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  • Prep

  • Cook

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  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.

Footnotes

  • Cook's Note:
  • Soup can be made up to the point just before adding ramen noodles 1 day ahead and chilled, covered. Add noodles when reheating.

Nutrition Facts


Per Serving: 231 calories; 9.5 g fat; 28.7 g carbohydrates; 7.5 g protein; 4 mg cholesterol; 771 mg sodium. Full nutrition

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Reviews

Read all reviews 10
  1. 11 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

Good recipe! I added ground sausage and petite green beans (cut in half), and used Italian seasoning. A "snugly" soup for a chilly day.

Most helpful critical review

IT WAS EASY & ECONOMICAL BUT NOT A KEEPER... THE ONLY THING "ITALIAN" WAS THE CANNELLINI BEANS AND A FEW HERBS! TIME FRAME: "READY IN 50 MINUTES IS MISLEADING!.. IT TAKES ABOUT 50 MINUTES TO C...

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Good recipe! I added ground sausage and petite green beans (cut in half), and used Italian seasoning. A "snugly" soup for a chilly day.

Really easy, nutritious, warm and comforting!

Took about 50 minutes to make. Used two potatoes instead of one. Used one packet of ramen instead of two. Omitted the tomatoes and rosemary. Add two TBSP Better Than veggie Bouillon for great fl...

I made this for lunch. I did all the chopping prior to turning on the burner. I think 20 minutes prep time is a bit wrong. I agree with another reviewer who said 50 minutes is more realistic....

I didn't know what to expect from the bean/ramen/potato combo, but this was yummy! Changes: My husband doesn't really like rosemary so I only added 1 tsp. of dried rosemary, and also added a das...

Great recipe! I had some leftover shredded pork in the fridge that I added which added a nice flavor. I didn't have rosemary so I subbed Italian Seasoning. I left the soup to sit on the stove wi...

Good soup. I used homemade chicken broth instead of water, and smashed up some of the beans with a spoon to avoid washing my food processor. I didn't care for the rosemary, and would probably us...

I love simple serving my family vegan vegetable and bean soups, so this was perfect! I did a few things differently. I didn't puree the beans at all, but I added them to the soup without drainin...

I loved it! Easy to make. If you are making it just for one, you might want to cut recipe in half.