Kusksu

Spring soup with tiny pasta, broad beans, peas and ġbejna.

• Serves: 4-6 people
• Preparation: 15 min
• Cooking: 40 min

Ingredients

• 3 tbsp olive oil
• 1 large onion (150g), finely chopped
• 2 cloves garlic, minced
• 400g fresh broad beans (shelled weight)
• 400g chopped tomatoes (fresh or tinned)
• 1 tbsp tomato paste
• 1.2 litres vegetable stock or water
• 120g small round pasta (kusksu beads or pastina)
• 1 tsp dried mint or marjoram
• Salt and black pepper to taste
• Small handful fresh parsley
• 4-6 fresh gbejna (about 200-250g total)
• 1 egg per person (poached directly in the soup)

Method

1. Soften the onion and garlic in olive oil, then cook the tomato paste for a minute.
2. Add the broad beans and tomatoes, pour in the stock and simmer until the beans are almost tender.
3. Stir in the kusksu pasta and cook gently, adding water if the soup becomes too thick.
4. Nestle in the ġbejniet near the end so they warm without breaking apart.
5. Poach the eggs in the soup if using, then season and serve while the pasta is tender.