3 tablespoon olive oil

1 medium onion , diced

2 medium carrots , peeled and sliced

2 ribs celery , diced

3 cloves garlic , minced

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon dried oregano

1/8 teaspoon red pepper flakes

15 ounce can Italian seasoned diced tomatoes , undrained

6 cups vegetable broth

1 large Yukon gold potato , peeled and diced small

2 packages Ramen noodles (3 ounces each), flavor packet discarded

15 ounce can white navy beans , rinsed and drained

1/3 cup fresh chopped parsley , for serving

1/3 cup grated parmesan cheese , for serving

Warm oil in a heavy bottomed pot over medium heat. Once shimmering, add onion, carrots, and celery; sauté until tender, about 3 minutes. Stir in the garlic and cook until fragrant, about 20 seconds. Season with the salt, pepper, oregano, and red pepper flakes.

Pour in the tomatoes (including their liquid), the vegetable broth, and the diced potatoes. Bring to a boil, then reduce heat to a gentle bubble and simmer for about 8 minutes until the potatoes are fork tender.

Break the ramen blocks in half and then into quarters. Add to the soup and simmer for 3 minutes until tender.

Stir in the beans and cook for a minute, just until warmed through.

Serve portions in bowls with a sprinkle of parsley and Parmesan.

*adapted from https://bellyfull.net/