Pizzoccheri Soup

• 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

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.

potato, onion, garlic, olive oil, vegetable stock, salt, pepper, buckwheat noodles, green cabbage, bitto cheese, salt

Taken from www.food.com/recipe/pizzoccheri-soup-219635 (may not work)