By Pippa Mattei

This quintessential Maltese dish is the first signs of spring. Using all of the fresh ingredients as well as local gbejna, it is a staple in every Maltese kitchen at this time of year.


Serves 6 


  • 1kg fresh broad beans, peeled twice
  • ½ kunserva (approx. 6 tbsp)
  • 2 onions, peeled and sliced
  • 2 potatoes, peeled and diced
  • 100g kusksu pasta or Barilla ‘Tempesta’
  • 100g fresh peas
  • Salt and pepper
  • 1 chicken or vegetable stock cube
  • Parmesan cheese to garnish 
  • 6 fresh gbejniet
  • Approx 1 litre of water 
  • 2 tbsp butter 
  • 2 tbsp good olive oil


  1. Toss the onions and potatoes in butter and oil heated over medium heat. 
  2. Add the prepared beans and peas and toss once or twice.  
  3. Add the kunserva and stir well. 
  4. Add water to cover, and the crumbled stock cube. 
  5. Season with salt and pepper and ontinue 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. Serve this soup with a sprinkling of freshly grated Parmesan cheese, and fresh ġbejna per person.  

For more of Pippa Mattei’s recipes, to purchase her award-winning cook boos or to book cooking classes with her, visit her website at www.pippamattei.com

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