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Recipes

Menestron // Peruvian Minestrone Soup

Menestron is a hearty soup, filled with a variety of beans and vegetables. Although different from the Italian Minestrone soup many are accustomed to, this version is unforgettable. Don’t forget the canchita or aji sauce!

Menestron

Menestron // Peruvian Minestrone Soup

Yield: Serves 4

Ingredients

  • 4 slices of bacon, chopped
  • 1/2 cup finely diced red onion
  • 4 garlic cloves, minced
  • 2 pounds of stew meat, cubed
  • 1/2 tablespoon of salt
  • 1/2 pound of yucca, cut into sticks
  • 2 white-flesh potatoes, cut into sticks
  • 1 choclo, in four parts
  • 1/2 cup carrot slices
  • 1/2 cup nabo slices
  • 1/2 cup zapallo macre, cubed
  • 1/2 cup fava beans
  • 1/2 cup peas
  • 1/2 cup fresh lima beans
  • 1 1/2 cups basil leaves
  • 1/2 pound chopped spinach
  • 4 cabbage leaves
  • 1/2 pound pasta, cooked al dente
  • 1/2 pound queso fresco, cubed
  • Salt
  • Pepper

Preparation

  1. Heat oil in a large pot over medium high heat. Add bacon, onion and garlic, sautéing about 4 minutes or until golden brown. Pour in 3 liters of water and bring to a boil. Add beef to the boiling water along with salt. Reduce heat to medium, cover and cook for 30 minutes.
  2. Add yucca, potatoes, choclo, carrot, nabo, zapallo, fava beans, peas and lima beans. Continue to cook for another 30 minutes.
  3. Heat oil in a large skillet over medium heat. Add spinach and basil leaves; saute for 5 minutes or until completely wilted. Transfer spinach mixture to a blender or food processor and puree. Add the pureed mixture to the pot of soup along with cabbage leaves; cook for 10 more minutes. Adjust seasoning if needed.
  4. In a separate pot, boil noodles as directed, cooking them al dente.
  5. Divide soup, noodles & cheese among four bowls.
http://www.provechoperu.com/2012/01/menestron-peruvian-minestrone-soup/

 

Discussion

Trackbacks/Pingbacks

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