Maltese Kusksu Minestra Soup Recipes

MALTESE MINESTRA - OUR WONDERFUL VEGETABLE SOUP!

Maltese Minestra - Our wonderful vegetable soup! image

Our Minestra is full of vegetables, pasta and as an option you can also add lentils. A great choice in the Winter months and during the Easter period.

Provided by www.amaltesemouthful.com

Time 2h

Yield 1

Number Of Ingredients 20

Ingredients

2 onions finely diced
2 garlic cloves
2 tablespoons tomato paste
1 potato diced
2 celery sticks chopped
1 kohl rahbi diced or 1 turnip diced
1 marrow or courgette chopped
1 choko chopped
400 grams pumpkin chopped
Small bunch spinach chopped
2 handfuls broad beans (use frozen if fresh is unavailable)
¼ cauliflower chopped (use leaves also)
¼ cabbage chopped
1 vegetable stock cube crushed
Boiled water to fill pot
Small bunch parsley chopped
100 grams brown lentils (already cooked)
Olive oil and salt and pepper
150 grams small pasta
Hard cheese to serve (optional)

Steps:

For complete instructions, visit the original site at http://www.amaltesemouthful.com/maltese-minestra-wonderful-vegetable-soup/

Nutrition Facts : ServingSize serving, Sugar 34 g, Sodium 429 mg, Cholesterol 0 mg, SaturatedFat 3 g, Calories 894 kcal, Carbohydrate 170 g, Protein 28 mg, Fat 18 g

MINESTRA

Minestra image

This is a very conforting soup my Mum use to make a lot. Unortunately, I don't have her recipe but recently found this one in our local paper, courtesy of Ike DeLorenzo. He suggests using the best sausage you can find for this dish. His choice, cacciatorini, a dry, aged, spicy salami or pork and beef, or salsiccia Napoletana piccante, an excellent dry sausage from Naples. The use of the Parmedan rind flavors the whole soup.

Provided by dojemi

Categories Low Cholesterol

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

3 tablespoons olive oil
2 garlic cloves (finely chopped)
1/2 lb dry salami, grated with a large-hole grater (or pepperoni)
2 (32 ounce) packages chicken stock
parmesan cheese, rind (or other hard cheese) (optional)
3 (15 ounce) cans cannellini beans (rinsed with cold water)
2 heads escarole (or 1 head excarole mixed with dandelion greens or other greens, coarsely chopped)
1/4 teaspoon crushed red pepper flakes
6 ounces fresh spinach (stemmed)
freshly grated parmesan cheese (for serving)

Steps:

In a soup pot over medium heat, heat the oil.
Cook garlic, stirring constantly, for 2 minutes.
Add salami (or pepperoni) and cook, stirring often, for 5 minutes or until it begins to render its fat.
Add the chicken stock and cheese rind (if using).
Simmer for 15 minutes.
In a bowl with a fork, mash about 1 cup of the beans, set aside.
Meanwhile, in a steamer over boiling water, steam the escarole and other greens for 15 minutes.
Add the escarole, red pepper, and cannellini beans (mashed and whole) to the pot.
Cover and simmer, stirring occasionally, for 20 minutes.
Add the spinach and cook 5 minutes more or until it wilts.
Remove the cheese rind,(if using).
Taste the soup for seasoning and add more dalt and pepper, if needed.
Ladel into bowls and sprinkle with Parmesan.

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