Minestra - Mixed Vegetable Soup

Minestra is one of my favorite healthy dishes. It is very similar to an Italian Minestrone which is not surprising since Malta is just a few km's south of Sicily ! It is typically a winter dish as it's a warm hearty dish, however with our British weather I find that I cook this all year round here.

Ingredients (serves 4)

1 medium onion

2 carrots

1 small cauliflower

1 small broccoli

1/2 butternut squash

1 leek

100g kale

2 small potatoes

1 can cannelini beans

100g barley

100g macaroni pasta (or any other small shaped pasta)

1 tablespoon tomatoe purée

2 litres vegetable stock 

100g Parmesan cheese

1 tablespoon salt

Cut all vegetables into small cubes and put in a pot. Add the stock with the salt and the purée. Bring to the boil. Place the barley in a small pan and cover in cold water. Bring to the boil. Drain the barley and put back in the pan. Cover again with cold water and bring to the boil. Drain again and add to the vegetables pot. Cook together on medium heat for about 1 hour until all vegetables are cooked and the soup starts to thicken. Add the cannelini beans and the pasta to the mixture, stirring accasionally. Cook for a further 15 minutes or until the pasta is cooked. Turn off the heat. Add the Parmesan cheese and allow to rest for 15 minutes before serving to allow the cheese to melt. 

Any left overs can be freezed in a tight freezable container for a later day.