Ramen Fasul

A Naples-style pasta e fagioli re-imagined with ramen noodles, cannellini beans, and rosemary-miso broth.

Ingredients

• 8 ounces dried ramen noodles (2 bricks, seasoning packets discarded)
• 2 tablespoons olive oil
• 1 small yellow onion, finely diced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon crushed red pepper flakes (optional, for heat)
• 1 (14-ounce) can diced tomatoes, drained
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 3 cups low-sodium vegetable or chicken stock
• 1 tablespoon soy sauce
• 1 teaspoon lemon juice
• 1/2 teaspoon black pepper
• Kosher salt, to taste
• 2 tablespoons fresh parsley, chopped
• 1/4 cup grated Parmesan cheese (plus more for serving)
• Crusty bread, for serving

Preparation

1. Bring a large pot of salted water to a boil. Cook ramen noodles for 2–3 minutes until just tender, drain, rinse under cool water, and set aside.
2. In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, carrots, and celery, and sauté for 4–5 minutes until softened. Add garlic and cook for 1 minute more.
3. Stir in oregano, thyme, and red pepper flakes; cook for 1 minute until fragrant.
4. Add diced tomatoes, cannellini beans, stock, soy sauce, lemon juice, black pepper, and salt. Bring to a gentle simmer and cook for 8–10 minutes to meld flavors.
5. Stir in parsley and half the Parmesan. Taste and adjust seasoning if needed.
6. Add cooked noodles to the pot, tossing gently to combine and heat through.
7. Divide ramen and broth among bowls. Top with remaining Parmesan, parsley, and desired toppings. Serve with crusty bread.