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. Source: EatingWell.com, July 2020

Carolyn A. Hodges, R.D.
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Tips

Find more ideas for instant ramen noodles.

Nutrition Facts

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;