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!
Ingredients:
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
Steps:
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.
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| Minestrone with jade melon, carrot, spinach, etc |
