Quick-cooking ramen noodles are added right to a flavorful vegetarian broth, so this super-fast, incredibly easy Italian soup can be on the table in just 15 minutes.
Ingredients
- 2 tbsp olive oil, plus more to serve
- 1 (10 oz) container fresh mirepoix (chopped carrots, onions, and celery)
- 2 tbsp tomato paste
- 2 tsp Italian seasoning
- 4 cups low-sodium vegetable broth
- 2 (14.5 oz) cans diced Italian-style tomatoes
- 1 (15 oz) cans cannellini beans, drained and rinsed
- ½ (16 oz) bag frozen cut-leaf spinach, thawed
- 2 (3 oz) pkgs ramen noodle soup, seasoning packet discarded
- ¾ cup fresh basil leaves, torn if large
Steps
- In a large pot, heat the oil on medium-high. Add the mirepoix, tomato paste, and Italian seasoning. Season with salt and pepper. Cook 30 sec.–1 min., stirring constantly, until tomato paste darkens slightly.
- To pot, add the vegetable broth, tomatoes, beans, and spinach. Season with salt and pepper. Cover and bring to a boil. Break the ramen noodles into bite-size pieces and add to pot. Reduce heat and let simmer 8 min., until ramen is tender. Remove soup from heat. Stir in the basil leaves and season with salt and pepper.
This recipe is
- Vegetarian
- Vegan
- Nut-free
- Dairy-free
- Egg-free
Tags
- one pot
- Plant-based
- quick
- December 2024
- easy
- fast
- 15 Minutes