Directions

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.