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Minestra (Thick Maltese Vegetable Soup)

A hearty, rustic Maltese vegetable soup - thicker than brodu and packed with seasonal vegetables. A true everyday home dish.

A hearty, rustic Maltese vegetable soup - thicker than brodu and packed with seasonal vegetables. A true everyday home dish.

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Prep15 minsCook50 minsServes4DifficultyMedium
Watercolour illustration of thick Maltese vegetable soup with pumpkin, carrots, potatoes and peas.

Bright, satisfying and built for real life.

This recipe brings together the generous flavours of Maltese cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.

Ingredient notes & swaps

  • 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.

The recipe

Minestra (Thick Maltese Vegetable Soup)

15 min prep50 min cook65 min total4–6 people
Scale:

Ingredients

Ingredients

Method

  1. 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. 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. 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. 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. 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

Recipe adapted from Maltese Recipes.

Storage

No specific storage guidance is provided in the source recipe.

Freezing

Check the recipe notes for any dish-specific freezing guidance.

Reheating

Follow current food-safety guidance and reheat cooked food thoroughly where appropriate.

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