Ingredients
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2 tbsp olive oil, plus more to serve
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1 (10 oz) container fresh mirepoix (chopped carrots, onions, and celery)
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2 tbsp tomato paste
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2 tsp Italian seasoning
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4 cups low-sodium vegetable broth
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2 (14.5 oz) cans diced Italian-style tomatoes
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1 (15 oz) cans cannellini beans, drained and rinsed
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1/2 (16 oz) bag frozen cut-leaf spinach, thawed
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2 (3 oz) pkgs ramen noodle soup, seasoning packet discarded
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3/4 cup fresh basil leaves, torn if large
Steps
1
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.
2
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.
