# Minestra (Thick Maltese Vegetable Soup) Source: https://www.malteserecipes.com/recipes/minestra/ A hearty, rustic Maltese vegetable soup - thicker than brodu and packed with seasonal vegetables. A true everyday home dish. Prep time: 15 minutes Cook time: 50 minutes Servings: 4-6 people Tags: vegetarian, soup, maltese-classic, comfort-food, seasonal, thick-soup ## Ingredients Measures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/). - 3 tbsp olive oil - 1 large onion (150g), chopped - 2 cloves garlic, minced - 2 carrots (200g), diced - 2 potatoes (400g), diced - 1 zucchini (250g), diced - ¼ small cabbage (300g), shredded - 200g pumpkin, diced - 100g peas (fresh or frozen) - 400g chopped tomatoes (fresh or tinned) - 1 tbsp tomato paste - 1.2-1.5 litres vegetable stock or water - Salt and black pepper to taste - Small handful fresh parsley, chopped - Optional: 60-80g small pasta or rice - Fresh ġbejna (Maltese cheeselet, optional but traditional) - Crusty Maltese bread - Extra virgin olive oil for drizzling ## Instructions 1. **Build the base**: Heat olive oil in a large heavy-bottomed pot over medium heat. Sauté the onion for 5 minutes until soft and translucent. Add the garlic and cook briefly for about 1 minute until fragrant. 2. **Add vegetables**: Add the diced carrots, potatoes, pumpkin, zucchini, shredded cabbage, and peas. Cook for 5 minutes, stirring occasionally to coat the vegetables with the oil and aromatics. 3. **Add tomatoes and liquid**: Stir in the chopped tomatoes and tomato paste. Pour in enough stock (or water) to cover the vegetables well - start with 1.2 litres and add more if needed. Bring to a boil, then reduce to a gentle simmer. 4. **Simmer**: Cook partially covered for 35-45 minutes, until all vegetables are very tender and starting to break down. If using pasta or rice, add during the last 10-15 minutes of cooking. For a thicker texture, use a potato masher or wooden spoon to lightly mash some of the vegetables against the side of the pot - this creates a naturally creamy consistency. 5. **Finish**: Taste and adjust seasoning with salt and pepper. Stir in the fresh chopped parsley just before serving. Minestra is a hearty Maltese vegetable soup - thicker and more rustic than the clear brodu. Packed with seasonal vegetables and often enriched with fresh ġbejna, this wholesome soup is a true everyday home dish that appears on Maltese tables throughout the year. It's the kind of comforting soup that tastes even better the next day. ## Ingredient Substitutions Outside Malta Zucchini and courgette are the same vegetable. A firm winter squash can replace the pumpkin, cut into similar-sized pieces. The ġbejna is optional, so it can simply be omitted if unavailable. Small pasta shapes vary in cooking time; use the packet directions and add water if the soup becomes too thick. ## Serving Suggestions - Serve in deep bowls with crusty Maltese bread (ħobż tal-Malti) for dipping - Place a fresh ġbejna on the side of each bowl or crumbled into the soup - Drizzle with good quality extra virgin olive oil just before eating - Excellent as a complete meal on its own - Perfect for cold winter evenings - Can be a starter followed by a lighter main course - Leftovers make an excellent lunch the next day ## Traditional Notes & Tips - Minestra should be thick but still spoonable - not as thin as brodu, but not as thick as stew - The vegetables change with the season - use whatever is fresh and available - Often made in large batches and eaten over two days - it thickens beautifully as it sits - Some families add a beaten egg at the end for richness (similar to egg drop soup) - The starchiness from potatoes and optional pasta/rice helps thicken the soup naturally - Don't cut vegetables too small - they'll break down during the long simmer - Fresh ġbejna adds creamy richness when melted into the hot soup - You can add other seasonal vegetables like turnips, leeks, or green beans - Some cooks add a Parmesan rind while simmering for extra depth - The soup freezes well (without pasta, which can become mushy) - Traditionally made without meat, though some modern versions add pancetta - The tomato base distinguishes it from other vegetable soups - If too thick, thin with additional stock; if too thin, simmer uncovered longer - A bay leaf or sprig of fresh thyme can be added for extra aroma - Children often grow up eating this soup - it's considered very nourishing ## Explore the collections - [30 traditional Maltese dishes](https://www.malteserecipes.com/collections/traditional-maltese-recipes/) - [Maltese Easter food](https://www.malteserecipes.com/collections/maltese-easter-food/) ## Serve with or cook next - [Soppa tal-Armla (Widow's Soup)](https://www.malteserecipes.com/recipes/soppa-tal-armla/): Try a vegetable soup with fresh cheeselets for a richer finish. - [Fażola Bajda (White Bean Stew)](https://www.malteserecipes.com/recipes/fazola-bajda/): Choose white bean stew for another filling vegetable-based meal. - [Ħobż Malti (Maltese Bread)](https://www.malteserecipes.com/recipes/hobz-malti/): Serve the thick soup with slices of crusty bread.