Rating: 4 stars
12 Ratings
  • 5 star values: 5
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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

Recipe Summary

cook:
30 mins
total:
50 mins
prep:
20 mins
Servings:
6
Yield:
9 cups
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

231 calories; protein 7.5g; carbohydrates 28.7g; fat 9.5g; cholesterol 4.4mg; sodium 771.3mg. Full Nutrition
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