Minestra
Minestra is a Maltese traditional vegetable soup very similar to the Italian Minestrone. Rich with beans and mixed pulses, make this hearty soup very healthy. Also very easy to make, you can simply throw everything in a pot, add water, and simmer. I prefer to lightly fry the onion, carrots, and celery first to give it more flavour. Nonetheless, the result is always guaranteed! You can also add some small pasta in the end.
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Ingredients:
1pkt Lamb Brand 'Minestra Mediterrania' Pulses Mix
1tsp Extra Virgin Olive Oil
1 Onion
2 Leeks
2 Carrots
1 Celery Stalk
100g Pumpkin
2 Potatoes
1 Kohlrabi (ġidra)
2 Marrows
1/2 Small Cauliflower
1/2 Small Cabbage
1tbsp Tomato Paste (kunserva)
Celery Leaves
1 Vegetable Stock Cube
Water (enough to cover the veggies)
Salt & Pepper to taste
Directions:
1. Start by soaking the pulses. Put them in a sieve and wash them well under running water. Then place them in a bowl and cover them with water. Leave them to soak overnight or at least for 8 hours.
2. When it's time to start cooking, discard the water from the pulses.
3. Prepare all the vegetables. Slice the onion, leeks, and carrots and the rest cut them into bite-size pieces.
4. Place a large pot over medium heat and add the olive oil.
5. Then add the onion, leeks, carrots, and the celery stalk.
6. Give it a quick stir and cook for about 2 minutes until they start to soften.
7. Add the rest of the vegetables.
8. Finish off with the pulses, tomato paste, and celery leaves.
9. Add enough water to cover the vegetables and add the vegetable stock cube.
10. Give it a stir, cover, and bring to a boil.
11. When it starts boiling, lower the flame to a minimum and simmer for about an hour.
12. If you don't soak the pulses, give them some extra time until they are cooked thoroughly.
13. You can serve it with some sprinkled parmesan cheese and lots of Maltese bread.
