I spent the weekend in Taiwan. It was my boyfriend’s present for my birthday. We had a lovely time along the coast of Kending, in the South, sunbathing, walking on the beach and eating delicious food.
Going from the 30+ C of Taiwan to the 8 C of Shanghai has been a complete shock for my body and this morning I woke up with a terrible cold.
In this case, these is nothing better than a hearty soup to help me recover. Here is the recipe!
Ingredients (serves 2):
- 1 can of baked beans in tomato sauce
- 1 large potato (or 2 small), diced
- 1/4 cup chopped onion
- 1/4 cup chopped celery
- 1/4 cup chopped carrot
- 1 chili pepper
- water as needed
- 2 tbsp extra virgin olive oil
- 120 gr pasta
- sale and pepper
- 2 tbsp grated Parmesan cheese
In a sauce pan saute’ the finely chopped onion, celery and carrot for about 2 min. Add the sliced chili pepper.
Grab a can of baked bean in tomato sauce
add the diced potato and beans to the sauce pan. Add enough water to cover the vegetables. Adjust with salt, bring to a boil and let simmer for about 30 min covered with a lid.
In the meantime get some short cut pasta
cook it according to package instructions. Set aside
When the soup is cooked, add the pasta to the sauce pan, stir gently. Serve immediately with some freshly grated Parmesan cheese.
Love
– LittleDani
