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maltese minestrone

Linky1 avatar
Recipe by
Carolyn Haas
@Linky1
Whitewater, WI

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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yield 4 -6
prep time 20 Min
cook time 30 Min
method Stove Top

Ingredients For maltese minestrone

  • olive oil
  • 1 md
    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
    celery, sliced
  • 1 md
    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!
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