Summary

Ingredients

• 500 g soup meat or le slice, ideally roast beef
• 0.5 ½ bunch soup greens
• 200 g pasta, e.. Spirelli or Farfalle
• 1 chilli pepper (s), dried
• 1 tablespoon sea salt, coarse
• 2 liters water
• Parsley, curled

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Instructions

1. Bring the meat to the boil in the water in the pressure cooker, add salt and chilli pepper, then close the saucepan (soup roast beef would be the best meat for this, but it is rarely available). Cook on ring 3 for 45 min.
2. In the meantime, clean the soup greens and cut into small pieces.
3. Open the saucepan and skim the foam from the broth and remove the chilli pepper.
4. Drain the meat from the bone on a plate and cut into bite-sized pieces, cut off the fat.
5. Add the soup greens, pasta and meat to the broth and cook for another 15 minutes.
6. When serving, add some curly parsley to the plate.
7. Baguette goes well with it.