• 500 grams pork ribs
  • 2 tomatoes (ripe, coarsely chopped)
  • parsley (coarsely chopped, to taste)
  • cilantro (coarsely chopped, to taste)
  • 1 bay leaf
  • 1 tablespoon chili (sweet)
  • salt (to taste)
  • olive oil
  • 1 leek (small, finely chopped, white parts only)
  • 2 medium potatoes (peeled and cut into bite-sized pieces)
  • 3 medium carrots (peeled and sliced)
  • 300 grams pumpkin (peeled and chopped)
  • 2 medium zucchini (chopped)
  • spinach (chopped)
  • 5 tablespoons tomato paste
  • 1/2 cup elbow pasta
  • 1 can chickpeas (rinsed and drained)


  1. In a pressure cooker, cook ribs with the chopped tomatoes, parsley, and cilantro.
  2. Season with bay leaf, sweet pepper, salt and a drizzle of olive oil. Remove cooked ribs, shred meat and set aside.
  3. Place chopped leek, potatoes, carrots, pumpkin, zucchini, spinach, and tomato paste into hot cooking broth.
  4. Stir well and bring to a boil.
  5. When soup begins to boil, add elbow macaroni, shredded beef and chickpeas.
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