Hearty Pasta and Veggies Soup

Ingredients

• Measurements Used – 1 Cup = 250 ml (approx) 1 teaspoon = 5 ml, 1 tablespoon = 15 ml
• 2.5 cups water
• 1 veggie stock cube
• 1 teaspoon salt
• 1 teaspoon Italian seasoning
• 1/4 teaspoon ground black pepper
• 2 cloves garlic, minced
• 1 medium sized onion, finely chopped (about 1/3 cup)
• 1 tomato, diced
• 1 carrot, diced
• 1 potato, diced
• 1/4 cup chopped green beans
• 1/4 cup corn
• 1/4 cup fresh green peas
• 1/2 cup macaroni pasta
• 1 tablespoon butter
• 3 tablespoon Parmesan cheese to serve

Instructions

1. 1

   Take a pressure pan and add in 2.5 cups of water. Add in one stock cube, Italian seasoning, black pepper and salt and bring it to a roaring boil. Let the stock cube fully melt.

2. 2

   Add in the veggies and the macaroni pasta.

3. 3

   Cook the pasta for 2 whistles in the pressure cooker.

4. 4

   Wait for the pressure to settle down. Open the cooker and add in the butter and stir well. Let the butter melt completely.

5. 5

   Serve in soup bowls with a sprinkling of Parmesan cheese.