Minestra

| Cuisine of Gibraltar

Category: Gibraltarian

Ingredients

• 2 courgettes, roughly diced
• 1 aubergine, roughly diced
• 1 large piece pumpkin, roughly diced
• 1 onion, roughly diced
• 1 kohlrabi (colinabo), roughly diced
• 2 turnips, roughly diced
• 1 UK pint (600 ml) vegetable stock
• Olive oil
• 1 head of garlic
• Fresh basil
• Dried kidney beans, soaked overnight
• Fideua (spaghetti)
• Salt
• Pepper

Instructions

1. Combine the courgettes, aubergines, pumpkin, onion, and kohlrabi in a large pot or pressure cooker. Add the vegetable stock and 1 tablespoon of olive oil. Bring to pressure and cook for 8–10 minutes, or simmer for 1 hour. Cool, then purée the whole thing.
2. Place a large handful of basil leaves and about 6 cloves of garlic in a mortar and pound until roughly crushed and a gritty paste is achieved. Add to the pot, stir and season to taste.
3. Meanwhile, boil the beans separately until soft, then add to purée mixture.
4. Boil the pasta until al dente then add to mixture.
5. Serve with grated Parmesan or hard Edam sprinkled over it.

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