Hearty Homestyle Vegetable Beef and Noodle Soup

Beef & Aromatic Sauté

• 350g (3/4 lb) stewing beef or chuck, cut into bite-sized cubes
• 1 tablespoon extra virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 ripe tomato, seeded and diced
• 1 teaspoon sweet paprika
• Sea salt and freshly cracked black pepper to taste

Garden Root Vegetables

• 2 medium Russet potatoes, peeled and cubed
• 2 medium carrots, peeled and sliced into rounds
• 1 parsnip or sweet potato, cubed (naturally thickens the broth)
• 1 cup fresh green beans, trimmed and sliced
• 6 cups hot water or beef bone broth (1.5 liters)

Pasta & Garnish

• 1 and 1/2 cups small soup pasta (ditalini, small shells, or orzo)
• 1 cup fresh Italian parsley and chives, finely chopped
• Freshly grated parmesan cheese for serving (optional)

Browning Meat and Veggies

1. 1

   In a pressure cooker over medium-high heat, warm the olive oil and sauté the onion and garlic until golden.

2. 2

   Add beef cubes, searing well on all sides until caramelized and savory.

3. 3

   Toss in the diced tomato, paprika, salt, and black pepper.

4. 4

   Add potatoes, carrots, parsnip, and green beans. Sauté for 3 minutes to coat the root vegetables in the aromatic pan drippings.

5. 5

   Pour in the boiling water or beef broth until vegetables are submerged by 2 inches. Lock the lid, bring to pressure, and cook on medium-low for 15 minutes.

Simmering the Pasta

1. 6

   Turn off heat and let pressure release safely before opening.

2. 7

   Using the back of a ladle, gently crush a few soft potato cubes against the side of the pot to release natural starches for a rich, silky body.

3. 8

   Add the small soup pasta into the bubbling broth and simmer uncovered over medium heat for 6 to 8 minutes, stirring occasionally, until pasta is al dente.

4. 9

   Turn off heat, stir in fresh parsley and scallions, and adjust salt to taste.

5. 10

   Ladle steaming portions into wide shallow bowls with crusty bread and a dusting of parmesan.