Step 1

Heat a small pressure cooker with 1 tablespoon olive oil. Saute roughly chopped onions for few minutes.

Step 2

Next add chopped tomatoes and saute well for 3-5 minutes.

Step 3

Add the roughly chopped veggies and saute well, till the oil coats the vegetables.

Step 4

Add about 3/4 cup water to the sauteed vegetables and bring to a boil. Close the pressure cooker and pressure cook for 3-4 whistles.

Step 5

In the meanwhile bring 2 cups of water to boil in a pot. Add few drops of oil and a pinch of salt. Add 1/2 cup pasta and cook for 7-8 minutes until just tender. Drain and keep the cooked pasta closed until use. Do not cook for more time, else the pasta will turn mushy when simmered with soup.

Step 6

Once the vegetables are cooked and pressure is released, drain the cooked vegetables and reserve the stock.

Step 7

Puree the cooked vegetables , add some reserved stock to ease the grinding.

Step 8

Return the pureed vegetables to the same pressure cooker, add the reserved stock and cook for 8-10 minutes. Add salt and pepper powder to taste.

Step 9

Once the soup is thickened, add the cooked pasta and simmer for 4- minutes. Add dried pasta herbs and mix well. Serve pasta soup hot, you can some grated cheese if required while serving.