A thick, hearty Maltese vegetable soup loaded with seasonal vegetables, beans, and small pasta, served as a complete meal with crusty bread.
Ingredients
-
2 tbsp olive oil
-
1 onion, diced
-
2 potatoes, cubed
-
2 carrots, diced
-
1 turnip, diced
-
200g pumpkin, cubed
-
200g cauliflower florets
-
200g fresh or frozen peas
-
400g canned beans (white or broad)
-
150g small pasta (tubetti)
-
1.5L vegetable stock
-
2 tbsp tomato paste
-
Salt, pepper, fresh parsley
Instructions
-
1
Heat olive oil, sauté onion until translucent.
-
2
Add potatoes, carrots, turnip, pumpkin, and cauliflower. Stir 3 min.
-
3
Add tomato paste, pour in stock. Bring to a boil, then simmer 20 min.
-
4
Add peas, beans, and pasta. Cook 10 min until pasta is tender.
-
5
Season with salt and pepper. The soup should be very thick.
-
6
Serve in deep bowls with chopped parsley, olive oil, and crusty Maltese bread.
Did You Know?
Maltese minestra is intentionally thick enough for a spoon to nearly stand up in — if it is thin, it is not minestra.