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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