Ingredients
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2 teaspoons extra-virgin olive oil
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2 tablespoons finely chopped onion
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1 medium carrot, peeled and finely chopped
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1 celery stalk, finely chopped
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2 cups water
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1 cup no-salt-added canned diced tomatoes
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½ teaspoon dried oregano
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1 (3 ounce) package ramen-noodle soup mix
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1 cup rinsed no-salt-added canned cannellini beans
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2 tablespoons chopped fresh flat-leaf parsley
Directions
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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.
