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Italian Bean Ramen

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Italian Bean Ramen



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
  • Methods :

  • 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.
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