Beef minestrone soup

Ingredients

• 1 pound / 450 grams shin beef
• 1 pound / 450 grams potatoes
• 1/2 pound / 250 grams carrots
• 1/4 pound / 115 grams green beans
• 1/4 pound / 115 grams celery
• 1/4 pound / 115 grams leeks
• 2 medium tomatoes
• 2 cups / 450 ml passata
• 2 vegetable stock pots (or boullion cubes)
• 4 cups water
• 10 ounce / 410 grams can mixed beans
• 1 cup / 120 grams elbow macaroni
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon ground black pepper (or to taste)
• 2 bay leaves
• 1 tablespoon dried Italian or mixed herbs
• 1 tablespoon chopped parsley (optional (for garnish))
• 1 tablespoon grated parmesan cheese (optional (for garnish))

Instructions

1. 1

   --- Preparation ---

2. 2

   Peel the potatoes and carrots, and top and tail the beans. Slice the leeks in half lengthwise and rinse them under cold running water to remove any bits of grit. Rinse the celery under cold water.

3. 3

   Cut the vegetables into approximately 1cm (just under half an inch) pieces, and slice the leeks into narrow semi-circles.

4. 4

   Place the vegetables in a bowl of cold water until you are ready to use them.

5. 5

   Cut the tomatoes into small pieces and place them in a separate dish.

6. 6

   --- Make the soup ---

7. 7

   Place the shin in the inner pot of the pressure cooker. Add the stock pots, herbs, bay leaves, passasta, 4 cups of water, and the chopped tomatoes and season with salt and black pepper.

8. 8

   Cook for 30 minutes on high pressure, then release the pressure and remove the meat to a plate.Shred the meat into small pieces. It should break apart easily.

9. 9

   Return the meat to the pressure cooker. Drain the vegetables and add them to the pressure cooker along with the chopped vegetables, beans and macaroni.

10. 10

    Cook on high pressure for a further 7 minutes then do a quick release of pressure.

11. 11

    Ladle the soup into bowls and optionally top it with chopped parsley and grated parmesan cheese.