Recipe & Photo Courtesy of Bubut Sarao

½      kg chicken bones
½      kg beef bones
¼      kg sirloin or any lean beef, diced
3       qt water
1       medium onion, sliced
2       T sugar
3       T vinegar
2       t peppercorn
2       bay leaf
2       t salt
1       t pepper
1       medium carrot, diced
1       medium potato, diced
½      c macaroni
1       c cabbage, sliced into strips
2       stalks onion leeks, chopped
1       c zucchini, diced
100   g green beans, diced
½      c sweet peas
1       (368 ml) Del Monte tomato sauce
100   g chickpeas
          Parmesan cheese, grated
·        Put the first 9 ingredients in a pressure cooker and boil for 15 minutes.  Discard the bones, peppercorn and bay leaf.  Season with salt and pepper.
·        Transfer to a large casserole. Let it boil.
·        Add the carrot, potato and macaroni. Continue boiling then simmer until tender.
·        Add all other ingredients and simmer a few more minutes.
·        Serve in individual bowls and sprinkle with grated Parmesan cheese.

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