Maltese Minestra Our Wonderful Vegetable Soup Recipes

MALTESE MINESTRA

Maltese Minestra image

Every country has it's own version of vegetable soup. Feel free to substitute other root vegetables as you wish.

Provided by Daily Inspiration S

Time 2h45m

Number Of Ingredients 12

Ingredients

4 oz fava beans
2 large onions
3 large potatoes
1 c celery (some leaves if you wish)
3 large carrots
1-2 turnips
1/2 small cauliflower or cabbage (or some of both)
14 oz pumpkin or butternut squash
water to cover vegetables or can use vegetable broth - will need enough for the addition of the pasta
1 Tbsp tomato puree
4 oz thick pasta
1 Tbsp olive oil

Steps:

1. Wash the beans and let them soak in water for a few hours.
2. Chop all the vegetables roughly - rustic style. Place vegetables in a large pot, cover with water or broth and bring to a boil. Add the tomato puree along with salt and pepper.
3. Once boiling, reduce heat, cover and simmer for about 2 hours, stirring occasionally. Add the cauliflower or cabbage (or a little of both).
4. Once vegetables are cooked through, add the pasta and simmer another 10-12 mnutes. Once done, add a tbsp. of olive oil and stir it in. Serve with freshly grated parmesan cheese.

MALTESE KUSKSU MINESTRA SOUP

Maltese Kusksu Minestra Soup image

Maltese version of minestrone soup, this one using large Israeli couscous (kusksu) and chickpeas.

Provided by Sue L

Categories Vegetable Soup

Time 45m

Number Of Ingredients 21

Ingredients

2 Tbsp olive oil
2 clove minced garlic
1/2 c diced celery
1/2 c chopped onion
1 bay leaf
10 oz diced zucchini
1/2 red bell pepper, diced
1 c peeled diced fresh pumpkin or butternut squash
4 c chicken broth or vegetable broth
1 can(s) (15 ounce) diced tomatoes
1 can(s) (8 ounce) tomato sauce
1 tsp fennel seed
1 tsp dried mint
1 tsp dried basil
1/2 tsp dried rosemary
1 pinch red pepper flakes
salt and black pepper
1/2 c uncooked large israeli couscous
1 can(s) (15 ounces) chickpeas or garbanzo beans, rinsed and drained
2 Tbsp chopped fresh italian parsley
1/2 c freshly grated parmesan cheese

Steps:

1. Saute the celery, onion, and garlic in oil until softened in the bottom of a Dutch oven.
2. Add the bay leaf, zucchini, bell pepper, pumpkin/butternut squash, broth, diced tomatoes with liquid, tomato sauce and seasonings.
3. Bring to a boil, reduce heat and simmer, uncovered, for ten minutes.
4. Stir in the couscous and chickpeas and cook for ten minutes more, stirring occasionally, until the couscous is tender.
5. Stir in the parsley before serving and serve topped with a generous pinch of Parmesan cheese.

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