Pasta e Fagioli with Instant Ramen Noodles
This recipe offers a quick and comforting take on classic Pasta e Fagioli, cleverly utilizing instant ramen noodles for speed and convenience. It features a hearty blend of sautéed vegetables, tomatoes, and cannellini beans, creating a flavorful and satisfying soup perfect for a quick lunch or dinner.
Equipment
- 1 Large Pot or Dutch Oven For sautéing and simmering the soup
- 1 Cutting Board For vegetable preparation
- 1 Chef's knife For finely chopping vegetables
- 1 Measuring Spoons and Cups For accurate ingredient measurement
- 1 Wooden Spoon or Ladle For stirring and serving
Ingredients
Main
- 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
Instructions
- Heat the extra-virgin olive oil in a large pot or Dutch oven over medium heat.
- Add the finely chopped onion, carrot, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and translucent.
- Stir in the water, no-salt-added diced tomatoes, and dried oregano. Bring the mixture to a gentle simmer.
- Reduce the heat to low, cover the pot, and let it simmer for 5 minutes, allowing the flavors to meld.
- Uncover the pot and add the cannellini beans and the ramen noodles (discarding the seasoning packet for now).
- Increase the heat to medium-high and cook for 3-5 minutes, or until the ramen noodles are tender, stirring occasionally to prevent sticking.
- Remove the pot from the heat. Stir in about half of the ramen seasoning packet, then taste and add more to your preference, keeping in mind the sodium content.
- Stir in the chopped fresh flat-leaf parsley.
- Ladle the Pasta e Fagioli into serving bowls and serve hot.
Notes
The foundation of this soup relies on a well-sautéed mirepoix (onion, carrot, celery). Ensure these vegetables are finely chopped and cooked until tender and aromatic, which builds a crucial flavor base. When adding the ramen noodle seasoning, do so gradually and taste as you go, as the ramen packet can be quite salty; you may not need the entire packet, especially with the added diced tomatoes and beans. For enhanced depth, consider using vegetable broth instead of plain water if not strictly adhering to the original recipe's simplicity. The fresh parsley garnish is essential for adding brightness and a fresh aromatic finish, contrasting with the rich soup. This dish benefits from a brief rest off the heat before serving, allowing the flavors to meld further and the noodles to fully absorb the broth.