This versatile and hearty vegetarian soup saw many Maltese families through difficult times, including WW II, when Malta was under constant threat of seige from air attack and people spent a majority of their time in shelters. While growing up in America, we also called this our meatless "Friday soup."

3 tbsp. olive oil
2 heaping tbsp. tomato paste
3 lg. onions, chopped
Salt and pepper

In a large soup pot, fry the onions in the oil until they are softened. Stir in the tomato paste. Add salt and pepper to taste. Fill the pot to the halfway mark with water, bring to a boil and add:

1 chopped and cleaned cauliflower
1 c. cooked beans (or peas)
2 chopped carrots
Any other vegetables you want

After 3/4 hour of simmering, add:

1 c. dry pasta (elbows, shells, broken-up spaghetti, etc.)
1 chopped lg. potato

Add more water if needed to cover the vegetables and cook for 20 minutes more. Into this simmering soup gently add:

2 eggs, slightly beaten in a cup
1 c. ricotta or feta cheese

For a special treat we often cracked open and dropped in a whole egg for each child or added hardened chunks of Parmesan cheese to soften in the soup. I think you'll agree this soup, served with a good bread, can be a meal in itself.