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.

Carolyn A. Hodges, R.D.
Source: EatingWell.com, July 2020

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Recipe Summary

active:
20 mins
total:
20 mins
Servings:
2
Nutrition Profile:
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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.

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  • 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; protein 12g 24% DV; carbohydrates 53.5g 17% DV; exchange other carbs 3.5; dietary fiber 8.8g 35% DV; sugars 8g; fat 13.1g 20% DV; saturated fat 4.1g 21% DV; vitamin a iu 6255.9IU 125% DV; vitamin c 29.1mg 49% DV; folate 96mcg 24% DV; calcium 106mg 11% DV; iron 4.8mg 27% DV; magnesium 82.4mg 29% DV; potassium 518.4mg 15% DV; sodium 951mg 38% DV.