Scenes from my pantry: Italian Bean Ramen

PUBLISHED ON: 12.27.2016
My youngest son departed for the college this year.  His exodus left us with an empty nest and ramen noodles.   A case of ramen noodles tucked into the trunk of his car now seems like overkill, and we are left with at least half of case of chicken flavored ramen noodles.  This may be destiny as we experience the waves of college expenses.
Who knew the internet was filled with recipe ideas using packages of ramen noodles (Of course, minus the flavor packet).  I came across this very easy recipe with a twist on fast minestrone soup which is perfect for a weeknight meal or a work lunch box.
This is proof you can create a healthy and satisfying meal from a package of ramen noodles.
Italian Bean Ramen
Serves 4
Recipe from allrecipes
 
Ingredients:
3 tablespoons olive oil
1 large onion, chopped (about 2 cups)
3/4 teaspoon salt
5 large cloves garlic, finely chopped
1-1/2 tablespoons chopped fresh or 1-1/12 teaspoons dried rosemary
3 medium carrots, sliced
2 large celery stalks, diced
1 medium boiling potato, died
4 cups water
1 (15.5 ounce) can cannelloni beans, drained and rinsed
1 (14.5 ounce) can diced tomatoes
2 (3-ounce) packages ramen noodles, coarsely broken in package (flavor packet discarded)
1/3 cup chopped fresh parsley
6 tablespoons grated Parmesan cheese
Directions:

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 of beans and diced tomatoes and bring to a boil.  Add ramen stirring occasionally, until just tender about 3 minutes.  Stir in parsley.

3.  Sprinkle 1 tablespoon Parmesan over each serving of soup.

Enjoy!

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