Vegetable soup with pasta
by Tavolino
A comforting and nutritious soup, perfect for cold days, combining beef, fresh vegetables, and pasta in a hearty broth.
Ingredients
- onion 1 medium
- beef (shank or short ribs) 250 g
- tomato 1 medium
- potatoes 2 medium
- carrots 2 medium
- cassava 2 medium
- pasta 1 cup
- oil a drizzle
- salt to taste
- water as needed
Preparation
- 1
Dice the onion and tomato into small cubes.
- 2
Cut the 2 potatoes, 2 carrots, and 2 cassava roots into uniform cubes.
- 3
In a pressure cooker, heat a drizzle of oil and sauté the 250 g of beef until browned.
- 4
Add the 1 diced onion to the meat and sauté until translucent.
- 5
Add the 1 diced tomato and sauté for a few more moments.
- 6
Add the 2 potatoes, 2 carrots, and 2 cassava roots to the pot.
- 7
Season with salt to taste and cover the ingredients with enough water.
- 8
Close the pressure cooker and cook once it reaches pressure.
- 9
Open the pot, add the 1 cup of pasta, and check if more water is needed.
- 10
Cook without the lid until the pasta is tender and the broth is thickened by the starch.
- 11
Serve the soup piping hot, accompanied by toast or fresh bread.