Ingredients:
2 tbsp extra virgin olive oil
1 lbs of stew meat
1 medium onion, diced
3 medium carrots, chopped
5 celery ribs, sliced
3 tbsp of minced garlic
2 14 oz canned diced tomatoes
4 cups of water + 2 seafood stock coins or 4 cups of veggie or chicken broth
3 bay leaves
1 tsp dried oregano
1 tsp dried thyme
1 tsp salt (more to taste)
Directions:
1. Press the “SAUTE” function on high your IP. Add your olive oil and stew meat. Saute for 3 minutes.
2. Add onions, carrots and celery and saute for another 5 minutes.
3. Add canned tomatoes, garlic, bay leaves, oregano, thyme, salt, water with seafood stock coins (or veggie or chicken broth.)
4. Close the lid and pressure cook on high for 20 minutes. When done, QR.
5. Optional: While the soup is cooking in the IP, cook 2 cups of pasta in a pot to add to the soup when done. You can also add uncooked pasta to the IP when the soup is done cooking and keep the “SAUTE” mode on to completely cook your pasta.
Stovetop version:
1. Heat your olive oil in a large pot over medium heat. Add your meat and saute for 3 minutes.
2. Add the onion, carrots, and celery and saute for 5 more minutes.
3. Add the garlic, tomatoes, broth, bay leaves, oregano, thyme and salt. Cover and simmer for 30 minutes.
4. Stir in the pasta and cook, uncovered for 10 minutes until the pasta is cooked through.
5. Season to taste with salt, pepper, parsley, red pepper flakes, and parmesan cheese!
