Wholesome Maltese Minestra Soup - Fiber-Packed & Easy

Ready for a bowl of pure comfort and goodness? This Maltese Minestra recipe delivers a hearty, chunky, and incredibly satisfying thick vegetable soup that's perfect for any night of the week. Packed with fiber and nutrients from a medley of vegetables and wholesome pulses, it’s a healthy easy meal to make at home that will keep you feeling full and nourished. You’ll love how this one-pot wonder is flexible with your favorite vegetables and surprisingly filling thanks to the addition of beans and pasta. We'll guide you through a traditional approach, offering simple, US-friendly swaps to make this authentic Maltese dish accessible and enjoyable in your kitchen. Get ready to dive into one of the best basic soups recipes you'll ever make!

Ingredients

• Pulses: 1 cup (about 200g) dried split fava beans (favetta), soaked overnight (or quick-soaked)
• Aromatics:
• 1 large yellow onion, finely chopped
• 2 celery stalks, diced
• 2 medium carrots, peeled and diced
• Main Vegetables (Maltese-leaning but US-friendly):
• 2 medium potatoes, peeled and diced into 1-inch cubes
• 1 small butternut squash (about 1.5 lbs), peeled, seeded, and diced into 1-inch cubes (a great pumpkin substitute)
• 1 medium zucchini, diced into 1-inch cubes (a good marrow substitute)
• ½ head green cabbage or ½ small cauliflower, cored and chopped into bite-sized pieces
• 1 small turnip, peeled and diced (optional, but adds a traditional touch)
• Flavor Builders:
• 3 tablespoons olive oil, plus extra for finishing
• 1 tablespoon tomato paste (optional, but adds depth)
• 1 teaspoon salt, plus more to taste
• ½ teaspoon freshly ground black pepper, plus more to taste
• 6 cups vegetable broth or water + 1 vegetable bouillon cube (or 6 cups water + 1 tbsp vegetable bouillon powder)
• Pasta + Finish:
• ½ cup small pasta (like ditalini, mini shells, or broken spaghetti)
• Parmesan cheese, for serving (optional)

Directions

1. Soak the Split Fava Beans: Place the dried split fava beans in a bowl and cover with plenty of cold water. Let them soak overnight (8-12 hours). Realistic Shortcut Note: If you forget to soak overnight, you can quick-soak them: bring beans and water to a boil, boil for 2 minutes, remove from heat, cover, and let stand for 1 hour. Drain and rinse well.
2. Par-cook the Beans: Drain and rinse the soaked fava beans. Place them in a saucepan, cover with fresh water, and bring to a gentle simmer. Cook for about 20-30 minutes, or until they are mostly tender but still hold their shape. Drain and set aside. This step ensures your beans are perfectly cooked and not crunchy in the final soup.
3. Sauté Aromatics: In a large, heavy-bottom pot or Dutch oven (a 6-quart pot is ideal) heat 3 tablespoons of olive oil over medium heat. Add the chopped onion, celery, and carrots. Sauté for 8-10 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
4. Add Sturdy Vegetables & Broth: Stir in the diced potatoes, butternut squash, and optional turnip. If using, stir in the tomato paste and cook for 1 minute. Pour in the 6 cups of vegetable broth (or water + bouillon). Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 minutes.
5. Simmer Until Tender: Continue to simmer, covered, for another 15-20 minutes, or until the potatoes and squash are tender when pierced with a fork.
6. Add Cabbage/Cauliflower: Stir in the chopped cabbage or cauliflower and the diced zucchini. Cook for another 10-15 minutes, or until these vegetables are tender but not mushy. Adding them later prevents them from disintegrating.
7. Stir in Cooked Beans: Add the par-cooked fava beans to the pot. Stir gently to combine and heat through for about 5 minutes.
8. Add Pasta: Stir in the small pasta. Cook according to package directions, typically 8-10 minutes, until the pasta is al dente (cooked through but still firm to the bite).
9. Adjust Thickness: The soup should be thick. If it seems too watery, you can ladle out about 1 cup of soup (mostly vegetables) and mash it with a fork or potato masher, then return it to the pot. This is a classic way to achieve that traditional Maltese thickness. If it’s too thick, add a splash more hot water or broth until it reaches your desired consistency.
10. Finish & Serve: Taste and adjust seasoning with salt and black pepper as needed. Remove from heat and stir in a generous spoonful of fresh olive oil. Ladle the hot soup into bowls. Serve immediately, topped with a sprinkle of Parmesan cheese and an extra grind of black pepper, if desired.