Kusksu bil-ful (Fresh broad bean & pasta soup)

Recipe by Pippa Mattei

Serves 6


  • 1kg fresh broad beans
  • ½ a large jar tomato paste (kunserva tat-tadam) (approx. 6 tbsp)
  • 2 onions, peeled and sliced
  • 2 potatoes, peeled and diced
  • 100g kusksu pasta (little beads) or Barilla ‘Tempesta’
  • 100g fresh or frozen peas
  • Salt and pepper
  • 1 chicken or vegetable stock cube
  • Parmesan cheese to garnish and six fresh gbejniet
  • Approx 1 litre of water 
  • 2 tbsp butter and 2 tbsp good olive oil


  1. Prepare the beans by peeling twice.  
  2. Toss the chopped onions and diced potatoes in butter and oil heated over medium heat. 
  3. When vegetables are well coated, add the prepared beans and peas if fresh (frozen peas are added later) and toss once or twice.  
  4. Add the tomato puree and stir well. 
  5. Add water to cover, and the crumbled stock cube. Season with salt and pepper. Continue to cook until the beans are soft (approx 20 mins). 
  6. Add the pasta beads, stir well, and continue cooking, until these are transparent, (another 20 mins). 
  7. Add the peas if using frozen ones, and cook a few minutes longer until all the vegetables and the pasta beads are tender.  
  8. Serve this soup with a sprinkling of freshly grated Parmesan cheese, and fresh Gbejna per person.  

This recipe first appeared on Gourmet Today, March, 2016.

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