RAMEN SOUP WITH VEGETABLES

By curly

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, diced medium
• 2 carrots, diced medium
• 1 stalk celery, diced medium
• 1/4 pound green beans, trimmed and cut into 1/2-inch pieces
• Salt and pepper
• 1 can (14.5 ounces) diced tomatoes
• 3 1/2 cups chicken broth
• 2 packages (3 ounces each) ramen, broken into quarters (seasoning packet discarded)

Preparation

Step 1

In a medium pot, heat oil over medium. Add onion, carrots, celery, and green beans and saute until soft, 6 minutes. Season with salt and pepper.

Add tomatoes, broth, and 1 cup water; bring to a boil. Add ramen, reduce heat, and simmer until noodles are tender, 3 minutes. Season with salt and pepper and serve immediately.