recipes
Vegetable, broad bean and pasta soup with fresh ġbejna and ricotta
Serves: 2-4
2018-04-05
Ingredients
- 2 cloves garlic (Fresco)
- 1 onion
- 1 potato, peeled and chopped
- 1 cauliflower head, trimmed in florets
- 1 marrow, diced
- 1 carrot, peeled and chopped
- 1 celery stick
- 2 tbsp tomato paste
- 200g peeled broad beans
- 100g frozen peas
- 2 fresh Gbejna (Benna)
- 200g fresh ricotta (Benna)
- 100g kusksu pasta
- Thyme
- 2 bay leaves
- Fresh crusty bread to serve
- Vegetable stock
- Extra virgin olive oil
Method
Drizzle a generous spoon of olive oil in a pot and warm gently, shallow fry the onion and garlic until starting to brown. Stir in the cauliflower, carrot and zucchini together with the tomato paste and herbs. Pour in enough stock to cover the vegetables. Stir in the potatoes and set to simmer for 15 minutes. Next add in the pasta, peas and broad beans. Simmer again until the pasta is cooked. Serve over a slice of fresh ġbejna and a spoon of fresh ricotta, accompanied with toasted crusty bread.
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