Over Easy Southwest Salad

Chopped lettuce of choice (I like the crunch of iceberg in this salad)
1 diced Avocado (Pricey in Korea, but worth the splurge for this salad!)
1/2 diced Bell pepper (Your preference on color)
1 diced roma tomato
1/3 C rinsed canned black beans
Salsa/ rotel
1 over easy Fried egg
Salt and pepper

First chop up all your veggies. Toss them together for your single serve salad.
While you fry your egg to runny perfection (season with salt and pepper), warm up those beans in a pan or microwave.
Top your chopped salad with salsa, warm black beans(pintos would work too), and place that beauty of an egg on top. To enjoy, simply cut up the egg and stir into the salad. The yolk and salsa create an amazing dressing and it is a lean protein packed treat to boot! (It makes me think of a southwest version of bibimbap sans the rice.)
Beware. It is addicting!

courtesy ovenless chef. Sorry, no pics. I will try to remember before I dig in next time!

Homemade Kimchi... it's easier than you may think!

I find it ironic that I never made kimchi in the entire two years I lived in Korea... it would have been cheaper to make I am sure. But, as I live in the epicenter of Dallas' asian markets, it is not hard to find all the ingredients I need to get started. So, let me just preface this with DO NOT START YOUR KIMCHI AT 7PM (yep, made that mistake.). Start it in the morning or EARLY afternoon. For working peeps, this could make for a fun Saturday morning activity... in fact, invite a few kimchi loving friends over and just make a big batch to split. Why not?!

This recipe claims to serve 10, but I think it ends up stretching a little further than that.

INGREDIENTS:
1 head napa cabbage
salt (Korean salt is preferable, but kosher or course sea salt will do well, don't use regular table salt or you will end up with overly salty kimchi)

Marinade:
1/4 C course sea salt
5 T water
2 T table salt

Seasoning:
2 oysters (optional, I didn't add these)
1/2 daikon (large Korean white radish) peeled and thinly sliced, or grated
1/4 C small green onions, diced
7 galic cloves, minced
1 inch piece of peeled ginger, minced or grated (about 1- 1 1/2 T)
1/2 onion, finely diced
1/2 asian pear, peeled and finely diced
3 large korean green onions, chopped (about 4 C chopped regular green onions)
1/4- 1/3 C Korean chili powder (I used 1/3 and it was still a little weak so I may
add an extra 1-2T next time)
1 tsp sugar
1/2 C fish sauce(should be transparent and slightly brown, NOT cloudy/merky)
1 red chili, finely sliced
1/2 C water

Directions:
1. Cut the napa cabbage length-wise in quarters, you can keep the core intact if you want to keep the piece as a whole. I cut the core out to help get the marinade in between all the pieces more evenly and I think it turned out just fine. In fact, that was one of the main complaints on many of the recipes I viewed..... that the tips were really salty while the stalks were not, so to even out the flavors, just chop the hard core out. Then place in a large bowl (or clean sink) and cover with cold water. Add 2 T sea salt or Korean salt and let soak for about 2 hours.

2. Drain the cabbage and THOROUGHLY rinse 3 times with cold water, as well as your bowl or sink. Then, message cabbage with salt marinade, making sure to coat all leaves (in between if leaving core intact) and leave to stand for about 3 more hours.

3. Meanwhile, prepare your seasoning by combining all your chopped ingredients,fish sauce, sugar,chili powder and water in a large bowl. Set aside.

4. Drain the softened cabbage and THOROUGHLY rinse 3 times with cold water.Once most liquid is drained, place in seasoning bowl and toss until thoroughly coated.

5. Place in clean airtight container and leave to stand at room temp overnight or about 5-8 hours. ( I put two layers of plastic wrapp over the opening before tightening the lid on to help seal and keep the smell confined... I also used a glass container as it keep smells in better than plastic tupperware.)

6. Place in refrigerator for minimum of 24 hours and then enjoy. :) I let mine do it's thing for at least 48 hours before trying and upon trial, the flavors were very evenly dispersed and oh so tasty! Enjoy!

To serve, I simply pulled out the desired amount of kimchi onto a cutting board and gave it a rough chop before serving. (Keeping the leaves whole helped to preserve some of the crunch, since the brining/marinade process softened all the edges. Less edges= less soft spots!)

We had both fresh and sauted kimchi at the taste testing and both were fabulous, so go forth and make kimchi. The hardest part is waiting!

ovenlesschef.
modified slightly from a recipe in "The Food and Cooking of Korea" by Young Jin Song

Another aside: I had extra radish, so I diced it into 1/2 inch cubes and used some of the excess seasoning to make a small batch of radish kimchi, following the same steps 1-6 with the radish as well. It made a nice refreshing little kimchi.

Cilantro Lime Hummus

image courtesy ovenlesschef


1 lb cooked chickpeas(you can find dried in Asia Marts, canned at Homeplus or MegaMart)
Fist full of fresh cilantro (nicedeli.com)
3-4 cloves garlic
2 Tbsp Lime juice (Lemon will work)
1 tsp Cumin
1 tsp chili powder (Korean will work)
1 tsp salt
1 tsp black pepper
3 T olive oil
add water, iced tea, or even beer as needed to get consistency desired
(For a more rounded flavor, try adding a few Tbsp of shredded coconut or coconut oil!)

Combine all ingredients in blender or food processor. Blend until smooth. Enjoy. It's addictive!

Courtesy ovenless chef

Black Bean and Corn Salsa

image courtesy google

1 (15 ounce) can yellow corn, drained
2 (15 ounce) cans black beans, drained and rinsed (Homeplus)
1 (14.5 ounce) can tomatoes with chilis or jalapenos (Homeplus)(Salsa would also work)
1 bunch finely chopped cilantro (nicedeli.com)
1 large green onion, finely sliced
1 small red/yellow onion, finely chopped
1 red bell pepper, seeded and chopped
1 tablespoon minced garlic
1/4 cup lime juice
1/2 tsp ground cumin (local asia mart)
1 Tbsp olive oil, or to taste

Mix all together in bowl and serve chilled as chip dip, on tacos, or as a side with some seasoned grilled meat.

Courtesy Ovenlesschef

Tzatziki Dip/Sauce

image courtesy souvlakiforthesoul.com

250 Grams of plain yogurt... greek if you can get it
3 small cucumbers finely grated
2-3 finely minced garlic cloves
A good handful of dill finely chopped
Another good handful of fresh mint roughly chopped
A “splash” of extra virgin olive oil
juice of half a lemon
salt and pepper to taste

Peel and deseed the cucumbers. Finely grate them using your normal kitchen grater. Once this has been done squeeze the excess water out of them. We don’t want them too wet. Place the grated cucumber into the yogurt along with everything else. Once everything is combined I recommend you place the tzatziki into the fridge and let it rest a little while. We want the flavours of the garlic to permeate. It’s a good idea to make this the night before. That way all the flavours get to develop really well. My recent batch stayed with me for 4 days. It’s so addictive and the flavour just gets better and better.

Recipe courtesy Ashleigh Johnson via souvlakiforthesoul.com

Alfredo Giardino

image courtesy Grab a Fork
Alfredo Giardino (Garden Alfredo) Serves 4

8 oz fettuccine noodles
1 Tbs olive oil
1 zucchini, quartered lengthwise and sliced
1 yellow squash, quartered lengthwise and sliced
1 red bell pepper, diced
8 oz sliced mushrooms
1 cup frozen green beans (Costco)
1/4 tsp salt
pinch of pepper
1 cup jarred Alfredo sauce (most large stores carry this in the sauce aisle)
grated Parmesan cheese (optional)

Cook noodles according to package directions. Drain and set aside.

While the noodles are boiling, heat a large saute pan over medium heat. Add the oil. Cook the veggies in the oil, stirring frequently, until veggies are tender; about 10 minutes. Season with salt and pepper.

Toss with 8 oz cooked fettuccine and 1 cup sauce. Top with Parmesan cheese, if desired.

Serve with cooked chicken breasts sliced and put on top, go meatless or add cooked shrimp.

courtesy Kristen Ramirez at Grab a Fork

Fattoush: Lebanese Salad

image courtesy google :)

1 large tomato, cubed into 16 pieces
1 medium cucumber, cut into 1/2 inch slices and each slice halved
1 small onion, sliced
1/4 green pepper, sliced and cut into 1 inch segments
2 toasted pita breads (can find on nicedeli.com)
1/4 C chopped parsley
1 T chopped mint (can find on nicedeli.com)
1/4 C lemon juice
1/4 C olive oil
1/2 tsp salt
1/4 tsp black pepper
1 tsp sumac

1. Put all vegetables in bowl. Add lemon juice, oil, spices, mint and parsley. Mix lightly.
2. Just before serving, add toasted crumbled pita bread. Mix and serve.

This salad works well, even without the pita crumbs or sumac... so give it a try for a fresh and flavorful salad alternative! It would be great with some hummus or grilled chicken breast!

courtesy Ashleigh Johnson

Blueberry Custard Crepes

Blueberry Custard:
1 small pkg vanilla pudding (you could also use chocolate for a dessert option)
1 1/2 C Blueberries (If frozen, microwave or heat on stove top to take chill off)
1 C milk
1/2 C plain yogurt (If you don't have yogurt on hand, just substitute with more milk)

Mix ingredients with whisk until fully incorporated. (If making ahead of time, simply cover and chill until you use.)

For Crepes:
1 cup all-purpose flour
1 teaspoon white sugar
1/4 teaspoon salt
3 eggs
2 cups milk
2 tablespoons butter, melted

Topping:
Heat 1 cup blueberries in microwave safe bowl or suce pot until juices begin to release. Keep warm.

Directions
1.Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.
2.Heat a lightly oiled griddle or frying pan over medium heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides. Place on plate with large bowl over top to keep warm and moist or in tupperware until ready to serve.
3. Warm the Custard filling to just above room temp (warm to touch, but not hot).
4. Spoon custard onto warm crepe in a line and roll crepe into "log" shape.
5. Top with warm blueberries and devour! :)

Perfect for a special treat dinner or for dessert!

Crepes recipe courtesy allrecipes
Custard recipe courtesy ovenlesschef

Italian Pasta Salad

1 lb farfalle or spiral pasta (450-500g)
1 onion, small dice (red or yellow onion)
2 cloves garlic, minced
1 C chopped spinach
1/2 C shredded carrot
1/2 C chopped bell pepper (red, yellow or orange)
1/2 C chopped cucumber
1 - 1 1/2 C quartered cherry tomatoes
1/2 C parmesan cheese
1 C Italian dressing
1/4 C Balsamic Dressing
2 T lemon juice
Pepper and Salt to taste

1. Boil pasta to al dente, or just before tender.
2. In large bowl, combine all chopped veggies.
3. Add pasta once cooked and drained.
4. In separate bowl, combine Italian dressing, Balsamic dressing, lemon juice, and parmesan cheese.
5. Pour dressing over salad and stir until fully coated.
6. Season to taste.
7. Set in refridgerator for at least two hours.
8. Drizzle with olive oil if too dry before serving.

This works great for big batches as well as make ahead lunches. You can easily add meat such as diced chicken or tuna. Enjoy!

Courtesy ovenlesschef.

Cheese Enchiladas

Image courtesy homesicktexan.com

Chili Gravy
1/4 cup veg. oil
1/4 cup flour
1/2 tsp black pepper
1/2 tsp salt
1-1/2 tsp powdered garlic
2 tsp ground cumin
1/2 tsp dried oregano
2 T chile powder (1 1/2 tsp if using Korean chili powder)
2 cups chicken broth (or water and only one bouillon cube or else it's too salty)

Method:
Heat the oil in a skillet over medium-high heat.
Stir in the flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux.
Add all the dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients.
Add chicken broth or water, mixing and stirring until the sauce thickens.
Turn heat to low and let sauce simmer for 15 minutes. Add water to adjust the thickness. Makes 2 cups. Pour into bowl until ready to use.

Cheese Enchiladas
Ingredients:
1/2 cup vegetable oil
8 corn or flour tortillas (corn tortillas on nicedeli.com)(if using costco flour torts, cut in half to use for this recipe)
3 cups shredded cheddar cheese
One medium onion, diced (Best tasting sauted)
2 cups chili gravy

Method:
Pour the oil in a small skillet, and heat the tortillas one at a time. Keep them wrapped in papper towels until all 8 are heated.
Pour 1/2 cup of chili gravy in bottom of large skillet.
Take a tortilla, put 1/4 cup of cheese and 1 tablespoon of onion in the center and roll it.
Place rolled tortilla in skillet, seam side down.
Continue with remaining tortillas.
Take remaining chili gravy, and pour it over the rolled tortillas.
Sprinkle remaining cheese and onions on top.
Cover Skillet with lid and cook on low temp until cheese melted and sauce is bubbly.
You can also put enchiladas in microwave safe dish and microwave rather than heat in Skillet, just cook for 2 minutes, then 0 seconds at a time until ready to serve.
Makes 8 enchiladas.

You can add taco meat or seasoned shredded chicken/pork for a more substantial enchilada!

Modified from homesicktexan.com

Mexican Rice

Image courtesy homesicktexan.com

1 cup of rice
2 cups of chicken broth (bouillon cubes)
1 tablespoon of butter
1 tablespoon of olive oil
1 small onion, diced
4 cloves of garlic, minced
1/4 cup of tomato paste (I would start with a little less and work up to taste)
1 tablespoon of lime juice
1/2 cup of cilantro (if you want it... nicedeli.com)
1 tablespoon of cumin (You can use less if you prefer, I just like the flavor.)
Salt to taste

Method:
1. Add rice, chicken broth and butter into a pot.
2. Bring to a boil on high, stir once and cover.
3. Simmer on low for 20 minutes, then remove from heat and keep covered for 5 to 10 minutes longer. (If you have a rice cooker.... you can cheat with that)
4. Meanwhile, in a skillet, cook onions in oil for 10 minutes or until just about to brown.
5. Add garlic to pan and cook for one minute. Stir in tomato paste and cumin and cook for one minute.
6. Mix in cooked rice, lime juice and cilantro, and season to taste.
Serves 4-6
Notes: Can add fresh peas, diced carrots and/or chopped Serrano or jalapeno chiles.

Courtesy homesicktexan.com

Disappearing Taco Dip

1 Cup (8oz) Cream Cheese, room temp
2 C (16oz) Sour Cream or Plain Yogurt
1 Pkg Taco Seasoning
1 1/2 C shredded cheese (Cheddar, Pepper Jack, or Mexican blend)
1/2 small head Lettuce, chopped
2 Tomatoes, diced
*optional toppings include Jalapenos, Black Olives, Black Beans

1. In mixing bowl, combine cream cheese, sour cream and taco seasoning until fully incorporated.
2. Spread mixture evenly in bottom of serving dish with high edge. (pyrex dish, casserole dish)
3. Layer Shredded Cheese, lettuce and top with tomato.
4. Keep refridgerated until ready to serve. Serve with Tortilla Chips. Watch it disappear.

You can add additional toppings while layering or include on the side as "add ons" for guests.

Courtesy Ashleigh Johnson

Lentils and Spinach

2 T Butter
1 T olive oil
2 onions, diced
3 cloves garlic, minced
1 cup lentils, rinsed
4 C water
2 bouillon cubes, or omit bouillon and water and use broth instead!! :)
1 1/2 tsp Cumin
1 can diced tomatoes, drained over paper towel
pepper to taste ( about 1/2 tsp)
2 C Spinach, rinsed and chopped
1/8-1/4 C lemon or lime juice (to taste) I just use bottled... no shame. :)


1. In a pot, on medium-low heat, saute onions and garlic in butter and oil for about 5 minutes.

2. Add remaining ingredients, except for spinach and lime juice. Reduce heat to low and simmer for 2-2 1/2 hours or until lentils are soft. (In crock pot, place all ingredients into pot and turn to low, cooking for minimum of 4hours or until lentils are tender, then follow step three as you would stove top prep.)

3. 5 minutes before serving, add spinach and lime juice. Allow Spinach to wilt and serve warm with bread(Naan), pita chips, or your favorite dipper. :)

courtesy ovenless chef (modified from recipe on allrecipes.com)

This would also work well in a crock pot on low for about 5-6 hours. Add spinacha nd tomatoes at end of process as above.

Black Eyed Pea Dip

2 cans Black eyed peas (4 Cups cooked, salt and pepper to taste)
4 T salsa
2 C shredded cheddar
1/2 C sour cream or Plain yogurt (not korean plain yogurt, Denmark plain)
1 diced onion, saute in skillet for richer flavor

1. In bowl, combine drained peas, salsa, sour cream/yogurt, and onion. Stir until fully combined.
2. Place in microwave safe dish and cook in microwave for 4 minutes.
3. Remove, stir ingredients and mash some of the peas with back of spoon against the side of the bowl.
4. Cover with shredded cheddar and place back in microwave for 1 minute.

*For a more spicy version, add diced chilis or jarred jalapenos to the mix.

Grab your tortilla chips. Dip. Eat. Enjoy.

Courtesy Kate Lett

I found Dried Black Eye Peas at my local Asian mart. Hope that helps. Happy New Year!

Easy Cheese Ball

Serves 4... easily doubled or tripled to suite your crowd.

1 (8 ounce) package cream cheese, softened
1/8 teaspoon minced garlic
1 teaspoon Worcestershire sauce
1/2 tsp chili powder
3/4 C finely shredded Cheddar cheese
2 tsp dried parsley

(optional) 1/3 C chopped Pecans


Directions
1. Combine cream cheese, garlic, Worcestershire sauce, parsley and chili powder. Blend well.
2. Add cheddar and combine until fully mixed in.
3. Shape the mixture into balls or logs. Wrap individually in plastic wrap and place in the freezer.
4.While the balls are in the freezer, finely chop the pecans. Remove the balls from the freezer and roll them in the pecans. You can also roll the ball in more shredded cheddar.

Serve with knife and crackers. :)

(courtesy Ovenless Chef)

Chickpea Curry

1 (16 ounce) can chickpeas, drained and rinsed
1 onion, diced
1 teaspoon fresh ginger, minced
5 garlic cloves, minced
1 -4 teaspoon curry powder (taste as you go.)
1/2 teaspoon salt
1 medium tomato, diced
2 -3 tablespoons olive oil
water

Directions:Prep Time: 5 mins
Total Time: 15 mins
1 Saute onions in olive oil for 3 minutes.
2 Add ginger, garlic and curry powder (I use about 3 teaspoon for medium-spicy), stir and cook for another minute or so.
3 Add chickpeas and salt and a tablespoon or so of water.
4 Cook and stir about a minute.
5 Add tomatoes and cook for 5 minutes, stirring gently.
6 Add another spoonful of water if it seems dry or if it's burning or sticking.
7 Serve with flatbread and rice.

Courtesy food.com

I have found canned chickpeas at Mega Mart in the bean section, but I also have found dried chickpeas at several asia marts.

Creamy Lentil Soup with Carmelized Onions

•1-1/2 cups red lentils
•4 cups chicken broth or water (bouillon cubes)
•1/2 teaspoon ground turmeric
•1 (1-inch) piece ginger root, peeled and chopped (I use powdered, about 1/2- 3/4 tsp)
•2 tomatoes, chopped (1 can diced)
•1 cup milk
•1-1/2 teaspoons salt, or to taste
•1/4 cup unsalted butter
•1 yellow onion, finely shredded
•1 teaspoon cumin seeds
•Fresh-ground black pepper, to taste
•1/4 cup chopped fresh cilantro, optional

Preparation:
Pick over the lentils, removing any stones or misshapen or discolored lentils. Rinse thoroughly and place in a deep pot. Add the chicken broth or water, turmeric, ginger, and tomatoes bring to a boil. Reduce the heat and simmer, uncovered, 25 minutes until the lentils are soft.

Remove from the heat and, working in batches, puree in a food processor fitted with the metal blade or blender until smooth. Return the soup to the pot, stir in the milk and salt, and heat until piping hot. Simmer gently over low heat while you finish the recipe.

In a skillet over high heat, melt the butter. Add the onions and cumin and cook, stirring occasionally, 5 minutes until the onions are brown.

To serve, ladle the soup into warmed bowls and sprinkle generously with black pepper. Divide the onion mixture among the bowls, sprinkle with cilantro, if desired, and serve at once.

courtesy about.com

*You can find lentils, spices and more at Asia Marts... check them out, there is sure to be one in your city. They are usually small markets with "Asia mart" or "Global mart" in English.

When we make this, I skip the puree step and I just slice the onion very thinly. This soup is really fun with the crunchy onions that you typically put on greenbean casserole! I also usually just cook this in the crockpot on low for about 4 hours and add the onions at the end. It makes for an easy and FLAVORFUL dinner! Bonus, inexpensive!

Red Lentil Curry

2 cups red lentils, or whatever lentils you have.
1 large onion, diced
1 tablespoon vegetable oil
1 tablespoon curry powder
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon white sugar
1 teaspoon minced garlic
1 teaspoon ginger root, minced
1 (14.25 ounce) can tomato sauce

Directions
1.Wash the lentils in cold water until the water runs clear (this is very important or the lentils will get "scummy"), put the lentils in a pot with water to cover and simmer covered until lentils tender.(add more water if necessary).
2.While the lentils are cooking: In a large skillet or saucepan, caramelize the onions in vegetable oil.
3.While the onions are cooking,combine the curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger in a mixing bowl. Mix well. When the onions are cooked, add the curry mixture to the onions and cook over a high heat stirring constantly for 1 to 2 minutes.
4.Stir in the tomato sauce and reduce heat, allow the curry base to simmer until the lentils are ready.
5.When the lentils are tender drain them briefly (they should have absorbed most of the water but you don't want the curry to be too sloppy). Mix the curry base into the lentils and serve immediately.

courtesy allrecipes.com

A couple suggestions: add 1-2 Tablespoons of butter to get a little cremier texture.
Simmer the spices in a little oil before adding to onions... it brings out the flavor!
... again, you can find most of the spices and lentils in the Asia Marts.
Also, try cooking your lentils in a crockpot on low for minimum of 4 hours, then add the curry base/onions before serving. :)

Pasta with Tomato Cream Sauce

Image courtesy thepioneerwoman.com

2 T Olive Oil
2 T Butter
1 whole Medium Onion, Finely Diced
4 cloves Garlic, Minced
2 cans (15 Ounce Each) Tomato Sauce Or Marinara Sauce
Salt And Pepper, to taste
Dash Of Sugar (more To Taste)
1 cup Heavy Cream
Grated Parmesan Or Romano Cheese, To Taste
Fresh Basil, Chopped
1-½ pound Fettuccine

Preparation Instructions
Cook pasta according to package directions. Drain, reserving 1 cup of pasta water.

Heat butter and oil over medium heat. Add onions and garlic and saute for a minute or so. Pour in tomato sauce and add salt, pepper, and sugar to taste. Stir and cook over low heat for 25 to 30 minutes, stirring occasionally.

Remove from heat and stir in cream. Add cheese to taste, then check seasonings. Stir in pasta and chopped basil and serve immediately. (Thin with pasta water before adding basil if needed.)

recipe courtesy thepioneerwoman.com

Yummo as a side for pan seared Chicken... or parm crusted chicken! :)

Minestrone Soup

Serves 4

2 T olive oil
1 large clove garlic, minced
1 onion, chopped
1 cup chopped celery
1 Korean carrot, shredded
1 cup chicken broth, or 2 bouillon cubes dissolved in 1 1/3 C warm water
1 cup water
2 cups tomato sauce
1/2 cup diced tomatoes
1/2 cup canned kidney beans, drained
1/2 (15 ounce) can green beans
1 cup spinach, rinsed and chopped
1 large zucchini, quartered and sliced
2 tsp oregano
2 tsp basil
salt and pepper to taste
1/4 cup elbow pasta
Parmesan cheese for topping

Directions
1.In a large pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. Add onion and saute for 4 to 5 minutes. Add celery and carrots, saute for 1 to 2 minutes.
2.Add chicken broth, water and tomato sauce, bring to boil, stirring frequently. Reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini,tomatoes, oregano, basil, salt and pepper. Simmer for 30 to 40 minutes, the longer the better.
3.Fill a medium saucepan with water and bring to a boil. Add macaroni and cook until tender. Drain water and set aside.
4.Once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls. Ladle soup on top of pasta and sprinkle Parmesan cheese on top. Drizzle with a little olive oil and serve.

You can get the canned kidney beans at Mega Mart in Korea. Not sure where else. The ingredients I can't get, I just omit or substitute for other stuff. This soup is also good with ground beef or chicken in it if you have a man who likes his meat! ;) Grab a loaf of french bread, and you are golden!

Courtesy Lindsey Lett... modified from recipe off allrecipes.com