Pizzoccheri Soup

Name: Pizzoccheri Soup
Ingredients: 1 potato, peeled and chopped; 1 onion, chopped; 3 garlic cloves, chopped; 4 tablespoons olive oil; 6 14 vegetable stock; salt; pepper; 3 12 ounces buckwheat noodles, broken or 3 12 ounces whole wheat spaghetti; 3 14 ounces green cabbage, shredded; 2 12 ounces bitto cheese or 2 12 ounces Fontina cheese, cubed; sea salt

11 ingredients

6 steps

Ingredients

1 potato, peeled and chopped
1 onion, chopped
3 garlic cloves, chopped
4 tablespoons olive oil
6 14 vegetable stock
salt
pepper
3 12 ounces buckwheat noodles, broken or 3 12 ounces whole wheat spaghetti
3 14 ounces green cabbage, shredded
2 12 ounces bitto cheese or 2 12 ounces Fontina cheese, cubed
sea salt

Directions

1

Saute the potato, onion, garlic and oil in a large saucepan until softened.
2

Pour in the stock, season with salt and pepper, bring to a boil and let simmer partially covered for 10-12 minutes until potato is soft.
3

Add the broken pasta and cook for another 5 minutes, then mix in the cabbage.
4

Let simmer for another 5 minutes.
5

Mix in the cheese cubes
6

Divide into bowls and garnish with a pinch of sea salt.