Pizzoccheri Soup

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

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

Recipe

• 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. let simmer for another 5 minutes.
• 4 mix in the cheese cubes
• 5 divide into bowls and garnish with a pinch of sea salt.