Cabbage soup with buckwheat pasta.
Soups are a true refuge for me: simple to prepare, genuine, and always capable of bringing a bit of warmth to the table. When the cold season arrives, I can’t do without them, and every time I enjoy experimenting with different ingredients to make them always new.
This time I chose buckwheat pasta, a novelty in my kitchen that turned out to be a surprising discovery. With its strong flavor and hearty texture, it perfectly complements the sweetness of the potatoes and the rusticity of the cabbage.
An important detail: buckwheat is naturally gluten-free, but the pasta available on the market may contain mixes with other grains. If you are looking for a version suitable for those with intolerance or celiac disease, make sure it is specifically certified gluten-free.
A soup like this demonstrates that even the simplest dishes can surprise and become special with the choice of a different ingredient.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 9 oz cabbage
- Half white onion
- 3 potatoes
- 2 tbsps extra virgin olive oil
- to taste vegetable broth
- 5.3 oz spaghetti (buckwheat)
- 1 tbsp tomato paste
- to taste dried parsley
- to taste salt
- to taste black pepper
Tools
- Pot
- Lid
- Wooden Spoon
Steps
Let’s start by preparing the vegetable broth with my recipe that you can find HERE or, if you prefer, with stock cubes.
Chop the onion and let it brown in a saucepan with a drizzle of extra virgin olive oil.
Add the sliced cabbage and diced potatoes, sauté for a few minutes, then add the tomato paste.Mix well, cover with the hot broth, and let it cook until the vegetables are tender.
At this point, add the broken buckwheat pasta, cook to completion, and adjust the salt and pepper. If necessary, add a bit more hot broth.
Our cabbage soup with buckwheat pasta is ready.
Serve immediately with a sprinkle of fresh or dried parsley and, if desired, a drizzle of raw oil.
Enjoy your meal!
If you enjoyed this recipe, try also
Pasta and Potatoes
Pasta and Lentils
Soup with Savoy Cabbage and Potatoes
Easy and Quick Pasta and Chickpeas
Barley and Vegetable Soup
Storage and Tips …
Store in the fridge in an airtight container.
Consume within 2 days.
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