White Bean Rosemary Ramen
So this is White Bean Rosemary Ramen. White beans that have been simmered until they're so tender they threaten to turn into mush, floating in a broth infused with enough rosemary to make you smell like an Italian garden, all coating noodles that have somehow ended up in a bowl that's more Tuscan farmhouse than Tokyo ramen shop. You know how some fusion feels forced, like someone just threw random cuisines together hoping they'd work? This actually makes sense. The creamy, starchy bean broth has the same comforting quality as a good tonkotsu, while the rosemary and garlic bring that Mediterranean warmth that makes you want to sit outside with a glass of wine. The beans provide protein and substance without meat, which vegetarians will love and everyone else won't miss because the dish is too busy being delicious to care about what's not in it. It's rustic and refined at the same time, the kind of bowl that tastes like someone's Italian grandmother made it except she inexplicably had ramen noodles in her pantry.
Rosemary speaks low—white beans soften into cream—Tuscany finds peace
Let Me Tell You...
This recipe was born from desperation and a nearly empty pantry.
I had a can of cannellini beans that had been sitting in my cabinet for months, some fresh rosemary from an herb garden I was pretending to maintain, and ramen noodles because of course I did.
The combination seemed absurd, but I was hungry enough not to care about cultural authenticity.
I sautéed garlic in olive oil until my kitchen smelled like every Italian restaurant I'd ever been to, threw in the beans and rosemary, added some vegetable stock, and figured worst case I'd order pizza.
The magic happened when I started mashing some of the beans against the side of the pot.
They broke down into this creamy, starchy base that thickened the broth naturally, no cream or roux needed.
The rosemary infused everything with that piney, almost medicinal aroma that somehow smells like comfort and sophistication at the same time.
I added a parmesan rind I'd been saving because throwing away cheese rinds feels wrong, and it melted into the broth adding this nutty, salty depth.
What started as poverty cooking turned into something I'd actually choose to make even when I had other options.
The key to making this work is treating the beans with respect instead of just dumping them in and hoping.
They need time to simmer and soften, to absorb the rosemary and garlic, to become creamy instead of staying firm and separate.
Fresh rosemary is non-negotiable here; dried rosemary tastes like potpourri and will ruin everything.
You want those fresh needles releasing their oils into the broth, infusing every spoonful with that distinctive flavor.
A good amount of black pepper helps too, bringing heat that complements the herbaceous rosemary without competing with it.
Now this has become my comfort food staple, the thing I make when I want something that feels both healthy and indulgent, light and filling, simple and impressive.
The white beans provide satisfying protein and creaminess, the rosemary makes everything smell like you know what you're doing, and the noodles tie it all together into an actual meal instead of just bean soup.
Every bowl reminds me that the best recipes often come from accidents and necessity, from throwing things together because that's what you have and discovering they work better than they had any right to.
Ingredients
- 8 ounces dried ramen noodles (2 bricks, seasoning packets discarded)
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 1 large onion, finely diced
- 6 cloves garlic, minced
- 3 sprigs fresh rosemary (plus more for garnish)
- 4 cups vegetable stock
- 1 Parmesan rind (optional but recommended)
- 2 tablespoons white wine vinegar
- 1 teaspoon red pepper flakes
- Kosher salt and black pepper, to taste
- 1/2 cup grated Parmesan cheese, plus more for serving
- 2 cups baby spinach (optional)
- Lemon zest, for garnish
Preparation
- Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook for 5-6 minutes until softened and translucent.
- Add garlic and cook for 1-2 minutes until fragrant. Bruise rosemary sprigs by pressing them with the back of a knife, then add to the pot along with red pepper flakes.
- Add cannellini beans and vegetable stock. Add Parmesan rind if using. Bring to a simmer and cook for 15 minutes to let flavors meld.
- Using a potato masher or the back of a wooden spoon, mash about half of the beans against the side of the pot to create a creamy, thick broth. Continue simmering for another 5 minutes.
- Remove rosemary sprigs and Parmesan rind. Stir in white wine vinegar and grated Parmesan. If using spinach, stir it in now and let it wilt, about 2 minutes. Season generously with salt and black pepper to taste.
- Bring a large pot of salted water to a boil. Cook ramen noodles for 2-3 minutes until just tender, then drain and set aside.
- Divide noodles among bowls. Ladle hot white bean broth over the noodles, ensuring each bowl gets plenty of whole and mashed beans.
- Drizzle with extra-virgin olive oil, garnish with additional grated Parmesan, fresh rosemary leaves, lemon zest, and freshly cracked black pepper. Serve immediately.