Italian Bean Ramen

Directions

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.