The Dressed chain of salad shops have made their name in Hong Kong as a leader in providing raw leaves and delicious dressings, but come winter, those cold salad dishes welcome a warming lift. Dressed's co-founder and executive chef, Justin Smolev, created this minestrone as a great warmer in colder weather and filled it to the brim with healthy winter vegetables, including kale. Mixed, as it is here, with creamy squash, sweet carrots and aromatic oregano any residual bitterness left in the leaves is reduced, leaving only health-giving nutrients. And in a soup this brightly coloured, the dietitian's favourite daily recommended rainbow of veggies appear all together in a single dish. Justin's minestrone Makes 1.3 litres 15 grams butter, chopped 1/2 cup salad oil 1/2 cup chopped onions 2 tbsp minced garlic 1/2 cup butternut squash, cubed 1/2 cup carrots, cubed 1/2 cup celery, sliced 1/2 cup Idaho potatoes, cubed 1 tbsp oregano 1 1/2 cups water 50 grams red kidney beans, rinsed 50 grams cannelloni beans, rinsed 50 grams pasta 1 cup shredded kale Salt and pepper to taste Melt butter and oil in a stock pot. Add onions and garlic. Sweat over a medium heat for five minutes. Add squash, carrots, celery, potatoes, oregano and water. Simmer for 20 minutes. Add beans, pasta, and kale and simmer for another 20 minutes, or until all ingredients are cooked through. Season with salt and pepper.