Peruvian Minestrone Soup
This tasty pesto-veggie-beef broth is truly delectable. An easy, filling, and healthy dish that can be prepared in just a few minutes. During colder weather, Peruvian Menestrón will warm you up with every sip.
- Prep time
- 10 min
- Cook time
- 45 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 tablespoon olive oil
- 3 tablespoons garlic (chopped)
- 1 medium red onion (sliced)
- 1 ½ cup basil
- 1 cup spinach
- ½ cup parmesan
- ⅓ cup feta
- 500 to 700 grams beef tenderloin (sliced)
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon olive oil
- ½ cup potato (chopped)
- ½ cup carrot (chopped)
- 6 cups beef broth
- ⅓ cup string beans (chopped)
- 1 can chickpeas
- ⅓ cup corn
- 1 small cabbage (shredded)
- ⅓ cup celery (chopped)
- 500 grams penne (or any type of pasta)
- water as needed
Instructions
- 1
In a pan at medium heat, add oil and sauté in the onions till translucent. Add the garlic and cook till aromatic.
- 2
Add the aromatics in a blender with the basil, spinach, Parmesan and feta.
- 3
Blend till smooth and set aside.
- 4
In a bowl, season the sliced beef with salt and pepper. Set aside.
- 5
In a pan at medium heat, add oil and cook the beef slices. Flipping once this turns brown, or slightly changes in color.
- 6
Add in the chopped potato and carrots. Sauté for 3 to 5 minutes or till the potatoes are soft.
- 7
Pour in the broth and bring to a simmer. Removing any scum from the surface. Simmer for 5 to 7 minutes.
- 8
Mix in the string beans, chickpeas and corn. Simmer for another 5 to 7 minutes.
- 9
Add in the cabbage and celery, mix well and let this simmer for 3 minutes.
- 10
Add the penne or pasta of your choice. Cook as per the instructions on the package or till al dente. Make sure to check the soup often, adding more broth or water if the pasta has absorbed most of the liquids.
- 11
Add in the pesto mixture and let this simmer for 7 to 10 minutes.
- 12
Serve garnished with feta or Parmesan.