Maltese Minestra Recipes

MINESTRA

Steps:

• In a deep, large, heavy pot over moderate heat, saute garlic and pancetta in extra-virgin olive oil for 3 minutes. Add onions and cook 1 or 2 minutes longer.
• Add the greens and wilt them down to fit them all in the pot. Add beans, broth, and nutmeg, salt and pepper. Cook over moderate to medium-high heat for 12 minutes, or until greens are no longer bitter. Serve with shaved cheese, bread, and good red wine.

MALTESE MINESTRA - OUR WONDERFUL VEGETABLE SOUP!

Steps:

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

MALTESE MINESTRA - OUR WONDERFUL VEGETABLE SOUP!

Steps:

• In a large pot fry the onion for five minutes until soft.
• Add in the garlic and tomato paste and fry for a minute.
• Add all the other vegetables and crushed stock cube and fry for another five minutes.
• Fill the pot with boiled water until the vegetables have been covered.
• Season with salt and pepper, and bring to a boil.
• Reduce heat and simmer for 1½ hours.
• Add in the lentils and pasta and cook for a further twenty minutes.
• Add in the parsley and serve.
• As an option garnish with hard cheese.

MINESTRA MARITATA

Steps:

• Bring a large pot of salted water to a boil over high heat. Add dandelion greens and cook until wilted, about 3 minutes. Using a slotted spoon or a wire skimmer, transfer greens to a colander to drain. Add rapini to boiling water and cook until soft, 3 to 5 minutes. Using a slotted spoon or a wire skimmer, transfer rapini to a colander to drain. Add cabbage to boiling water and cook until wilted, about 3 minutes. Drain and set greens aside.
• In a large, heavy-bottomed pot, heat olive oil over medium heat. Add celery, garlic, bay leaf, and red-pepper flakes. Cook, stirring occasionally, until celery and garlic are soft and translucent, about 3 minutes. Add pancetta and cook, stirring occasionally until lightly browned and crisp, about 3 minutes. Stir in greens and both brodos. Let simmer until greens are tender, about 10 minutes; season with salt and pepper. Add meatballs during the last 5 minutes of cooking, if desired.
• Ladle soup into warmed bowls; drizzle with olive oil and serve immediately.

MINESTRA

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.

CONTEST-WINNING EASY MINESTRONE

Steps:

• In a large saucepan, saute the carrots, celery and onion in oil and butter until tender. Add garlic; cook 1 minute longer., Stir in the broth, tomato sauce, beans, chickpeas, tomatoes, cabbage, basil, parsley, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add macaroni; cook, uncovered, 6-8 minutes or until macaroni and vegetables are tender., Ladle soup into bowls. Sprinkle with cheese. Freeze option: Before adding cheese, freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.