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!
- 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
- 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.
- Add yucca, potatoes, choclo, carrot, nabo, zapallo, fava beans, peas and lima beans. Continue to cook for another 30 minutes.
- 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.
- In a separate pot, boil noodles as directed, cooking them al dente.
- Divide soup, noodles & cheese among four bowls.