Quick sautéed vegetables, canned tomatoes, dried oregano and canned beans transform ramen noodle soup mix into this classic Italian favorite in minutes. To cut back on sodium, look for ramen varieties with less than 600 mg sodium per serving or use less of the seasoning packet.
- 2 teaspoons extra-virgin olive oil
- 2 tablespoons finely chopped onion
- 1 medium carrot, peeled and finely chopped
- 1 celery stalk, finely chopped
- 2 cups water
- 1 cup no-salt-added canned diced tomatoes
- ½ teaspoon dried oregano
- 1 (3 ounce) package ramen-noodle soup mix
- 1 cup rinsed no-salt-added canned cannellini beans
- 2 tablespoons chopped fresh flat-leaf parsley
Heat oil in a medium saucepan over medium-high heat. Add onion, carrot and celery; cook, stirring occasionally, until beginning to soften, 3 to 5 minutes. Add water, tomatoes, oregano and 3/4 of the seasoning packet (discard the remainder or save for another use). Bring to a simmer.
Break noodles into bite-size pieces and add to the pan. Cook until tender, about 3 minutes. Stir in beans; cook until warmed. Divide between 2 bowls and sprinkle with parsley.
Find more ideas for instant ramen noodles.
Serving Size: 2 cups Per Serving: 378 calories; 13.1 g total fat; 4.1 g saturated fat; 951 mg sodium. 518 mg potassium; 53.5 g carbohydrates; 8.8 g fiber; 8 g sugar; 12 g protein; 6256 IU vitamin a iu; 29 mg vitamin c; 96 mcg folate; 106 mg calcium; 5 mg iron; 82 mg magnesium;