A few days ago, I met with Sara in her kitchen as she shared all the steps. It’s surprisingly simple and easy to make- and can be made in less than 30 minutes.
As I write this, I am filled with gratitude when I think about all the ways Sara has given to our group of friends. Some people just have generous souls, naturally. It recently dawned on me that it was Sara who first suggested the idea of starting a recipe blog. At the time, I have to admit, I really didn’t know what a blog was.
We still laugh about it. It’s amazing to think how this little seed she planted in my head, was what started me down this path- one where I could pick up my camera again, practice writing and create in the kitchen.
Unexpectedly, this weekly practice has brought much joy into my life. And I had no idea at the time, how this little blog would turn into a full-time business, one that would allow me to quit catering -which had begun taking its toll on me. I feel very grateful to her for this.
And also for sharing her amazing, over-the-top, delicious soup -which you absolutely need to try.
Saute rough-chopped garlic in a large saute pan with olive oil -until fragrant and golden. Add spinach and basil and basil.
This is what gives the soup its amazing flavor and color.
Peruvian Minestrone Soup
An Authentic recipe for Peruvian Minestrone Soup with beef and veggies and a rich and flavorful basil-infused beef broth.
- Prep Time: 20
- Cook Time: 20
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Main
- Method: Stovetop
- Cuisine: Peruvian
- 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
- 2 yukon gold potatoes, diced
- 1 lb beef flank steak cut into small ¾ inch cubes
- 8 ounces fresh baby spinach leaves
- 8 oz fresh basil leaves
- 4 oz queso fresco cheese- diced into small ½ inch cubes -divided
- salt and pepper to taste
- 4 oz Penne Rigata (or sub gluten free pasta or quinoa)
1. Heat beef stock and water in a large pot over high heat, bring to a boil.
2. 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.
3.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.
4. When stock comes to a boil, add the beef. Bring to a simmer and add peas, carrots, potatoes, corn.
5. Simmer 5 minutes and add the pasta. Cook 7 minutes or until cooked until al dente. Turn off stove. Pour in the spinach mixture and stir.
6. Drop the remaining cheese into the soup and serve.
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