Maltese Minestra Recipes

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MINESTRA



Minestra image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

4 to 6 cloves garlic, crushed
1/8 pound pancetta, sliced and chopped
2 tablespoons (2 turns around the pan in a slow stream) extra-virgin olive oil
1 medium onion, chopped
2 pounds escarole, washed and coarsely chopped (2 medium bunches or 1 large bunch)
2 (14-ounce) cans, cannellini beans, drained
1 quart prepared chicken stock or broth
A couple pinches ground nutmeg or fresh grated nutmeg
Coarse salt and black pepper
Shaved Parmigiano-Reggiano, for topping
Warm, crusty bread, for mopping

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!



Maltese Minestra - Our wonderful vegetable soup! image

Our Minestra is full of vegetables, pasta and as an option you can also add lentils. A great choice in the Winter months and during the Easter period.

Provided by www.amaltesemouthful.com

Time 2h

Yield 1

Number Of Ingredients 20

2 onions finely diced
2 garlic cloves
2 tablespoons tomato paste
1 potato diced
2 celery sticks chopped
1 kohl rahbi diced or 1 turnip diced
1 marrow or courgette chopped
1 choko chopped
400 grams pumpkin chopped
Small bunch spinach chopped
2 handfuls broad beans (use frozen if fresh is unavailable)
¼ cauliflower chopped (use leaves also)
¼ cabbage chopped
1 vegetable stock cube crushed
Boiled water to fill pot
Small bunch parsley chopped
100 grams brown lentils (already cooked)
Olive oil and salt and pepper
150 grams small pasta
Hard cheese to serve (optional)

Steps:

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

Nutrition Facts : ServingSize serving, Sugar 34 g, Sodium 429 mg, Cholesterol 0 mg, SaturatedFat 3 g, Calories 894 kcal, Carbohydrate 170 g, Protein 28 mg, Fat 18 g

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

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.

KUSKSU



Kusksu image

A beautiful heartwarming soup made with broad beans, peas and giant couscous. You can also add in Maltese cheeselets and eggs. I have added a touch of dried mint too. I used frozen broad beans and peas as they are not in season but you should use fresh if possible.

Provided by www.amaltesemouthful.com (Marlene Zammit)

Time 45m

Number Of Ingredients 13

1 onion finely chopped
3 cloves of garlic
1 tablespoon tomato paste
1 teaspoon mint
350 grams broad beans (frozen or fresh)
300 grams peas (frozen or fresh)
1.5 litres chicken or vegetable stock ( I used both)
150 grams giant couscous (I used wholemeal but you can also use white)
4 to 6 Maltese Cheeselets (or fresh ricotta to serve) - optional
4 to 6 eggs - optional
Mint and grated parmesan to serve
Olive oil
Salt and pepper

Steps:

  • In a large pot fry the onion with a good dose of olive oil for about five minutes.
  • Add in the garlic, tomato paste and mint. Fry for 1 minute.
  • Add the broad beans, peas and stock.
  • Bring to a boil and simmer for fifteen minutes.
  • Add in the giant couscous and simmer for fifteen minutes.
  • If adding in eggs, gently crack open and put in with the couscous.
  • Add in the Maltese cheeselets and cook for a further ten minutes.
  • When serving provide each plate with a cheeselet and egg if using. If not using the cheeselet then place a dollop of ricotta into the bowl instead.
  • Season and sprinkle some parmesan and fresh mint on top.

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

Categories     Vegetable Soup

Time 2h45m

Number Of Ingredients 12

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 MINESTRA - OUR WONDERFUL VEGETABLE SOUP!



Maltese Minestra - Our wonderful vegetable soup! image

Our Minestra is full of vegetables, pasta and as an option you can also add lentils. A great choice in the Winter months and during the Easter period.

Provided by www.amaltesemouthful (Marlene Zammit)

Time 2h

Number Of Ingredients 20

2 onions finely diced
2 garlic cloves
2 tablespoons tomato paste
1 potato diced
2 celery sticks chopped
1 kohl rahbi diced or 1 turnip diced
1 marrow or courgette chopped
1 choko chopped
400 grams pumpkin chopped
Small bunch spinach chopped
2 handfuls broad beans (use frozen if fresh is unavailable)
¼ cauliflower chopped (use leaves also)
¼ cabbage chopped
1 vegetable stock cube crushed
Boiled water to fill pot
Small bunch parsley chopped
100 grams brown lentils (already cooked)
Olive oil and salt and pepper
150 grams small pasta
Hard cheese to serve (optional)

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.

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