Soups
Minestra Eritrea
The Quirky Foodster Team
Ingredients
- 30 ml (2 tbsp) Olive oil
- 1 medium Red onion, diced
- 2 Carrots, diced
- 1 Celery stalk, diced
- 1 medium Potato, diced
- 400 g (14 oz) Canned chopped tomatoes
- 100 g (3.5 oz) Small pasta (ditalini or similar)
- 1 litre (4 cups) Vegetable stock
- 1/2 tsp Berbere spice blend
- to taste Salt and black pepper
Method
- Heat the olive oil in a large pot and sauté the onion, carrot and celery over medium heat for 8 minutes until softened.
- Add the potato and chopped tomatoes and cook for 2 minutes.
- Pour in the stock and berbere, then bring to a boil.
- Reduce heat and simmer for 15 minutes until the vegetables are tender.
- Add the pasta and cook for a further 8–10 minutes until al dente.
- Season with salt and pepper and serve hot.
Introduction: A legacy of Italy’s decades-long colonial presence in Eritrea, minestra became a familiar part of the local table, especially in Asmara, the country’s capital famously nicknamed ‘Piccola Roma’ for its Italian-built cafés and architecture.
Cultural Background: A legacy of Italy’s decades-long colonial presence in Eritrea, minestra became a familiar part of the local table, especially in Asmara, the country’s capital famously nicknamed ‘Piccola Roma’ for its Italian-built cafés and architecture. This vegetable soup is a comforting, everyday adaptation blending Italian technique with local vegetables and spice.
Storage: Refrigerate for up to 3 days; the pasta will continue to absorb liquid, so add extra stock when reheating.
Reheating: Reheat gently on the stovetop with a splash of added stock or water.
Tips: A light pinch of berbere is the local signature touch that distinguishes this from a purely Italian minestra. Don’t overcook the pasta; add it only once the vegetables are already tender.
Variations: Add cooked white beans for a heartier version. Finish with a drizzle of extra olive oil and fresh herbs at the table. Vegan as written; a genuine and appropriate vegan version reflecting typical home preparation. Salads
Nutrition: Calories: 220 kcal · Protein: 6 g · Carbs: 38 g · Fat: 6 g · Fiber: 5 g
FAQs:
Q: Why is there an Italian-style soup in an Eritrean cookbook?
A: Italy’s colonial period left a lasting culinary imprint, especially in Asmara, where Italian-style cafés and dishes like minestra remain part of everyday food culture.
Q: Can I leave out the berbere entirely?
A: Yes, for a more classically Italian flavour — but the small addition is what makes this version distinctly Eritrean.
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