Although spring is supposed to be here I still enjoy having a warm soup, especially on those cooler days. Here below is my minestrone recipe. This is not a Chinese soup but you can give it a Chinese flavour by adding "local" greens such as leek/big spring onion (daaih-syun), white turnip/oriental radish (lòh-baahk), or kohlrabi (gaai-láan-táu), etc.
This wholesome dish with lots of vegetables, beans and pasta is simply delicious. Ideal for vegetarian!
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 onion, thinly sliced
- 1 carrot, chopped
- 1 stick of celery, chopped
- 400 g chopped tomatoes (1 can or fresh ripe tomatoes)
- 2 jade melon- cheui-yuhk-gwâ, chopped
- 1 bay leaf
- 1/2 cup red wine (optional)
- 2 l. water
- 200 g (1 can) cannellini beans (like kidney beans but white)
- A few leaves of spinach, bô-choi
- 50 g linguini + 50 g spaghetti
- Salt & ground black pepper
- Heat olive oil in a large pan. Add chopped onions, garlic, carrots, and celery. Stir-fry until slightly golden. Cover and simmer for 10-15 minutes.
- Add the tomatoes, jade melon, bay leaf and red wine. Simmer lightly for about 30 minutes.
- Add the water. Bring to the boil; reduce heat; add beans, spinach, and pasta. Stir and cook for 7-8 minutes or until pasta is cooked (al dente).
- Season with salt and ground black pepper. Discard the bay leaf before serving.
|Minestrone with jade melon, carrot, spinach, etc|