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
- Prep Time: 20
- Cook Time: 20
- Total Time: 40 minutes
- Yield: 4
- Category: Main
- Method: Stovetop
- Cuisine: Peruvian
Description
An Authentic recipe for Peruvian Minestrone Soup with beef and veggies and a rich and flavorful basil-infused beef broth.
Ingredients
- 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)
Instructions
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.
Keywords: peruvian minestrone soup, beef minestrone, peruvian recipes, beef minestrone soup, bone broth soups, brothy soup recipes,
Everyone LOVED this including two teenagers!!
★★★★★
Hi from Australia. I made the soup last night. My husband is from Peru and we ate it while we were visiting earlier this year. I love it. I even liked the soup I made using your recipe which I had to sub almost every ingredient for. It was still great. The only thing that would be really useful would be if you could say how many kilograms/grams the measurements are (even just in brackets next to what you’ve already written). I just had to guess because I have no idea how pounds and ounces translates to kilograms/grams and I didn’t have time to look it up – but will use the recipe again. Thanks for sharing it!
★★★★★
Hey Claire- I’m so sorry about not having metric measurements – you can always google it – that is what I do. My recipe APP does not offer this capability yet.
I tried this recipe and it was amazing soup. I will do it again. Thanks for the recipe
I just realized how much 8 oz of basil is! I don’t even know where to buy that much 🙈. I already started so I guess I’m making this with the leaves I have on my one plant…maybe 1.5 oz 😩.
Sorry about that- yes- it is quite a bit of basil.
I have made this recipe so many times, and every time it is absolutely delicious. My husband is Peruvian, and this is his most favorite dish that I make for him. The only thing different that I do is use vegetable stock instead of beef broth and I use 1/2 pound of meet instead of a full pound.
★★★★★
Great to hear and thanks for sharing your adjustments!
I have not tried this recipe yet, but don’t want to give low stars because I expect it to be good. I just noticed the 1x, 2x, 3x option, which is great! However, I had to confirm that it is not working correctly for the broth on this recipe by going and checking other recipes. I assume it would be 12 cups at 2x and 18 cups at 3x, but thought you would want to know in case others are making this recipe without realizing this problem.
★★★★★
Yes i’ve noticed that too and it’s frustrating… they are working on a fix for it.
I just noticed the 1x, 2x, 3x option, which is great! However, I had to confirm that it is not working correctly for the broth on this recipe by going and checking other recipes. I assume it would be 12 cups at 2x and 18 cups at 3x, but thought you would want to know in case others are making this recipe without realizing this problem.
I’m sorry- looking into it!!!
Absolutely love this recipe!
This was delicious!
★★★★★
I made this soup for my mum, husband and three year old and all of them (and me) loved it! It has such a rich flavour but tastes so fresh at the same time. Each mouthful is different, I am definitely going to make this regularly, delicious!!
I’m actually Peruvian and I never heard of Peruvian minestrone soup. But again there’s so many Peruvian dishes out there. I’m definitely trying this recipe!
I am speechless after seeing peruvian minestrone soup. It contains healthy vegetables and the soup is energetic and healthy. I am fan of such delicious food recipes and will prepare at home.
This is my first time hearing of peruvian minestrone soup and I am intrigued! Beautiful pictures and love the vibrant green color of the soup. I’m trying this next week with some quinoa!
Hi! Did you make this with quinoa? Planning to make it this week, but wondering if I should partially pre-cook the quinoa since it will take longer than pasta would.
Absolutely gorgeous looking soup and lovely flavors. The pot is adorable.
Pinned it.
This looks MARVELOUS–I’m making it tonight! Question, though: I’m only making it for 2 people. Any idea how to cut it down to that size? Perhaps cut it in half or thirds? I’m just not sure how many servings “5 quarts” is!
I would cut it in half!
This looks MARVELOUS– I am going to make it tonight! Question, though: I’m only making it for 2 people. Any idea whether I should cut the recipe in halves or thirds? I’m just not sure how many servings is in 5 quarts!
Looks wonderful! Pinning to my Best Blogger Soups board now. 🙂
Can another meat be substituted for the beef? This is so healthy, Love it! But one of my kids does not eat red meat.
I think it would be fine to substitute chicken…although the beef stock is what gives it such great flavor and depth. Let me know if you do it…Im curious to see how it turns out!
Wow – Love gorgeous step by step picture and totally in love with that big pot too:) Very tempting recipe- I am surely going to try this soon!
What a tasty sounding soup!
What a great version of minestrone, I love it! That green broth looks amazing–can’t wait to give it a try!!
Slyvia, this soup looks absolutely amazing. I can’t wait to try it! Thanks for sharing 🙂
Thanks Katie!
I love that big soup pot!…and the soup inside. Lovely!