Peruvian Minestrone Soup Recipe
Total Time
40 minutes
Prep Time
20 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(11)
Ingredients
6 servings
- 6 cups flavorful beef broth or bone broth
- 2 cups water
- 1 -2 tablespoons olive oil
- 2 fat shallots, diced ( or one onion)
- 4 garlic cloves, rough chopped
- ½ cup corn kernels
- ½ cup peas
- ½ cup carrots- small diced
- 1 cup potatoes diced
- 1 lb beef flank steak cut into small ½-inch cubes
- 8 ounces fresh baby spinach leaves
- 8 oz fresh basil leaves (yes, it is a lot!)
- 4 oz queso fresco cheese- diced into small ½ inch cubes -divided
- 4 oz penne pasta, cooked. (or sub gluten-free pasta or quinoa)
- salt and pepper to taste
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Preparation
Step 1
Cook pasta according to package directions and set aside.
Step 2
In a large pot, heat the beef stock and water and bring to a boil.
Step 3
At the same time, saute shallot and garlic in a big skillet with olive oil, over medium heat until golden and fragrant. Lower the heat and add spinach, stirring until wilted. Add basil and stir until wilted. Turn heat off.
Step 4
Place spinach/basil mixture in a blender with one-third of the queso fresco cheese and 1-2 cups stock/water mixture. Blend until very smooth. Set aside.
Step 5
When the stock comes to a boil, add the beef. Bring to a simmer and add peas, carrots, potatoes, and corn.
Step 6
Pour in the spinach mixture and stir, heating it up. Once hot, add the cooked pasta.
Step 7
Season generously with salt and pepper.
Step 8
Right before serving, drop the remaining cheese into the soup and serve immediately.
Step 9
Save recipe for the next time?
