Maltese Minestrone

Maltese Minestrone Recipe

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Carolyn Haas


Maltese food gets a lot of influence from Italy. This Italian sounding soup was adapted from a wonderful cookbook by a German woman with a Maltese husband! If all veggies are not available (in my case that would be kohlrabi) adjust amount of the others to compensate.


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20 Min
30 Min
Stove Top


  • ·
    olive oil
  • 1 medium
    onion, minced
  • 2 clove
    garlic, crushed
  • 6 oz
    cauliflower, small florets
  • 6 oz
    zucchini, quartered & sliced
  • 4 oz
    potato, peeled and cubed
  • 3 oz
    carrot, chopped
  • 2 oz
    kohlrabi, peeled and cubed
  • 1 stalk(s)
    celery, sliced
  • 1 medium
    tomato, chopped
  • 6 1/2 c
    vegetable broth
  • 1
    bay leaf
  • ·
    salt and ground pepper, to taste
  • 2
    green onion, sliced
  • 4 Tbsp
    chives, chopped (garnish)

How to Make Maltese Minestrone


  1. Heat oil in large pot. Add onion and sauté for a few minutes until softened and golden. Add garlic and sauté for an additional minute.
  2. Add a little more oil and add the rest of the vegetables. Stir and cook for 2 minutes. Add broth and bay leaf. Salt and pepper to taste. Bring to boil, then reduce heat. Simmer for 15-20 minutes until veggies are tender.
  3. Add green onions just until they are warm. Serve and garnish with chives. Crusty bread would be good, too!

Printable Recipe Card

About Maltese Minestrone

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Mediterranean
Hashtags: #Italian #Maltese

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