Ingredients
-
- 1 kilo Fresh broad beans
- 8tbsp Tomato paste
- 2 Onions, peeled and sliced
- 2 Potatoes, peeled and diced
- 100g Kusksu pasta (little beads)
- 100g Fresh or frozen peas
- Pepper to taste
- 2 Knorr vegetable stock pot
- 2tbsp Flora
- Approx 1½ liters of water
- Salt & pepper
For garnishing (optional): Parmesan cheese & possibly six fresh Gbejniet
Directions
- Prepare the beans by removing the outer pod and exterior coating.
- Toss the chopped onions & diced potatoes in Flora heated over medium heat.
- When vegetables are well coated, add the prepared beans & toss once or twice.
- Then add the tomato paste & stir well.
- Add water to cover & the Knorr Vegetable Stock Pots.
- Continue to cook until the beans are soft (approx 20 mins).
- Add the pasta beads, stir well & continue cooking, until these are transparent (another 20 mins).
- Finally add the peas & cook a few minutes longer until all the vegetables & the pasta beads are tender.
- Serve this soup with a sprinkling of freshly grated Parmesan cheese, & possibly a fresh sheep’s cheese (ġbejna) per person
Original recipe prepared by Pippa Mattei
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