Italian Bean Ramen Recipes
ITALIAN BEAN SOUP
This budget-friendly bean soup with orzo, potato and veggies is so hearty, you won't even notice it's meatless. -Gilda Lester, Millsboro, Delaware
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings (about 2 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, saute the onion, potato and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, beans, tomatoes, parsley and pesto. Bring to a boil. Stir in pasta. Reduce heat; cover and simmer until pasta is tender, 10-15 minutes. , Add spinach and cook just until wilted. Sprinkle each serving with cheese.
Nutrition Facts :
BEEFY ITALIAN RAMEN SKILLET
Quick-cooking ramen noodles allow you to get this zesty stovetop dinner on the table in little more than half an hour.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Break blocks of noodles in half (reserve one seasoning packet; discard second packet); set aside. In 10-inch skillet, cook beef and pepperoni over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
- Stir tomatoes, water and reserved seasoning packet into beef mixture. Heat to boiling. Stir in noodles and bell pepper. Cook 3 to 5 minutes, stirring occasionally, until noodles are tender.
- Sprinkle cheese on noodle mixture in ring around edge of skillet. Cover and let stand about 5 minutes or until cheese is melted.
Nutrition Facts : Calories 640, Carbohydrate 27 g, Cholesterol 105 mg, Fat 1, Fiber 2 g, Protein 40 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 1070 mg
ITALIAN BEAN RAMEN
Beans, veggies, and instant ramen--this is the easiest meal you never knew you wanted.
Provided by Kempstr
Categories Noodle Soup
Time 50m
Yield 6
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 231 calories, Carbohydrate 28.7 g, Cholesterol 4.4 mg, Fat 9.5 g, Fiber 6.1 g, Protein 7.5 g, SaturatedFat 2.1 g, Sodium 771.3 mg, Sugar 4.9 g
ITALIAN BEAN RAMEN
Beans, veggies, and instant ramen--this is the easiest meal you never knew you wanted.
Provided by Kempstr
Categories Noodle Soup
Time 50m
Yield 6
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 231 calories, Carbohydrate 28.7 g, Cholesterol 4.4 mg, Fat 9.5 g, Fiber 6.1 g, Protein 7.5 g, SaturatedFat 2.1 g, Sodium 771.3 mg, Sugar 4.9 g
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