Maltese Minestra Recipes

MALTESE MINESTRA

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

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.