ramen soup with vegetables...15 minutes

...or as my husband calls it: Ramen on steroids!

 

the goods:

 

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

1 can (14.5 ounces) diced tomatoes

3 and 1/2 cups chicken broth (use vegetable broth for vegetarian)

2 packages (3 ounces each) ramen, broken into quarters (season packet discarded)

 

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.