Italian Ramen Noodle Soup
Ramen noodles to the rescue again! These Italian Ramen Soup Bowls are made with ramen noodles, white beans, Italian seasoned tomatoes, and potatoes for a quick, easy, flavorful and satisfying lunch or dinner.
Servings: 6 people
Ingredients
- 3 tablespoon 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
- 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
- 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
- Warm oil in a heavy bottomed pot over medium heat. Once shimmering, add onion, carrots, and celery; sauté until tender, about 3 minutes. Stir in the garlic and cook until fragrant, about 20 seconds. Season with the salt, pepper, oregano, and red pepper flakes.
- Pour in the tomatoes (including their liquid), the vegetable broth, and the diced potatoes. Bring to a boil, then reduce heat to a gentle bubble and simmer for about 8 minutes until the potatoes are fork tender.
- Break the ramen blocks in half and then into quarters. Add to the soup and simmer for 3 minutes until tender.
- Stir in the beans and cook for a minute, just until warmed through.
- Serve portions in bowls with a sprinkle of parsley and Parmesan.
Nutrition
Calories: 365kcal | Carbohydrates: 51g | Protein: 12g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 5mg | Sodium: 2443mg | Potassium: 741mg | Fiber: 8g | Sugar: 8g | Vitamin A: 4458IU | Vitamin C: 20mg | Calcium: 142mg | Iron: 4mg