Italian Bean Ramen Recipe

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.