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.

Ingredients

• 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
• 1 cup pumpkin (200g), 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

To Serve:

• Fresh ġbejna (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.

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