Italian Bean Ramen

• 3 tablespoons olive oil
• 1 large onion, chopped
• 3/4 teaspoon salt
• 5 large cloves garlic, finely chopped
• 1 1/2 tablespoons chopped fresh rosemary
• 3 medium carrots, sliced
• 2 large celery stalks, diced
• 1 medium potato, diced
• 4 cups water
• 1 (15.5 ounce) can cannellini beans, drained and rinsed
• 1 (14.5 ounce) can diced tomatoes
• 2 (3 ounce) packages ramen noodles, coarsely broken in package (flavor packets discarded)
• 1/3 cup chopped fresh parsley
• 6 tablespoons grated Parmesan cheese

1. 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.
2. 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.
3. Sprinkle 1 tablespoon Parmesan cheese over each serving of soup.

olive oil, onion, salt, garlic, rosemary, carrots, celery stalks, potato, water, cannellini beans, tomatoes, ramen noodles, parsley, parmesan cheese

Taken from www.allrecipes.com/recipe/254699/italian-bean-ramen/ (may not work)