maltese kusksu minestra soup
Maltese version of minestrone soup, this one using large Israeli couscous (kusksu) and chickpeas.
yield
6 -8
prep time
15 Min
cook time
30 Min
method
Stove Top
Ingredients For maltese kusksu minestra soup
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2 Tbspolive oil
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2 cloveminced garlic
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1/2 cdiced celery
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1/2 cchopped onion
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1bay leaf
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10 ozdiced zucchini
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1/2red bell pepper, diced
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1 cpeeled diced fresh pumpkin or butternut squash
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4 cchicken broth or vegetable broth
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1 can(15 ounce) diced tomatoes
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1 can(8 ounce) tomato sauce
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1 tspfennel seed
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1 tspdried mint
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1 tspdried basil
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1/2 tspdried rosemary
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1 pinchred pepper flakes
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salt and black pepper
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1/2 cuncooked large israeli couscous
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1 can(15 ounces) chickpeas or garbanzo beans, rinsed and drained
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2 Tbspchopped fresh italian parsley
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1/2 cfreshly grated parmesan cheese
How To Make maltese kusksu minestra soup
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1Saute the celery, onion, and garlic in oil until softened in the bottom of a Dutch oven.
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2Add the bay leaf, zucchini, bell pepper, pumpkin/butternut squash, broth, diced tomatoes with liquid, tomato sauce and seasonings.
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3Bring to a boil, reduce heat and simmer, uncovered, for ten minutes.
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4Stir in the couscous and chickpeas and cook for ten minutes more, stirring occasionally, until the couscous is tender.
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5Stir in the parsley before serving and serve topped with a generous pinch of Parmesan cheese.
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