A delicious soup with potatoes and artichoke hearts, enriched with small pasta and seasoned with butter and olive oil. The stock cubes give it a rich and tasty flavor. Perfect to serve as a warm and comforting first course.
Prepare the broth with the stock cubes and 150 cl of water
Peel the potatoes and cut them into chunks; cut the artichokes into wedges
Place them in a pan with the butter and 3 tablespoons of oil and cook for about 30 minutes, stirring
At the end of cooking, mash the potatoes with a fork and gradually add the broth
Bring it to a boil and add the small pasta
Adjust the salt and cook until done
Pan
Pot
Knife
Store the soup in an airtight container in the refrigerator for up to 2-3 days.
Italia, Lazio
| Energy (kcal) | 159.15 |
| Carbohydrates (g) | 16.03 |
| of which Sugars (g) | 1.38 |
| Fat (g) | 8.58 |
| of which Saturates (g) | 2.75 |
| Protein (g) | 3.76 |
| Fiber (g) | 3.35 |
| Sale (g) | 0.06 |
