maltese minestrone
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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prep time
20 Min
cook time
30 Min
method
Stove Top
yield
4-6 serving(s)
Ingredients
- - olive oil
- 1 medium onion, minced
- 2 cloves garlic, crushed
- 6 ounces cauliflower, small florets
- 6 ounces zucchini, quartered & sliced
- 4 ounces potato, peeled and cubed
- 3 ounces carrot, chopped
- 2 ounces kohlrabi, peeled and cubed
- 1 stalk celery, sliced
- 1 medium tomato, chopped
- 6 1/2 cups vegetable broth
- 1 - bay leaf
- - salt and ground pepper, to taste
- 2 - green onion, sliced
- 4 tablespoons chives, chopped (garnish)
How To Make maltese minestrone
-
Step 1Heat oil in large pot. Add onion and sauté for a few minutes until softened and golden. Add garlic and sauté for an additional minute.
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Step 2Add 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.
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Step 3Add green onions just until they are warm. Serve and garnish with chives. Crusty bread would be good, too!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Vegetable Soup
Ingredient:
Vegetable
Culture:
Mediterranean
Method:
Stove Top
Keyword:
#Italian
Keyword:
#Maltese
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