Description
An Authentic recipe for Peruvian Minestrone Soup with beef and veggies and a rich and flavorful basil-infused beef broth.
Ingredients
Units
- 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
- 1/2 cup corn kernels
- 1/2 cup peas
- 1/2 cup carrots- small diced
- 1 cup potatoes diced
- 1 lb beef flank steak cut into small 1/2-inch cubes
- 8 ounces fresh baby spinach leaves
- 8 oz fresh basil leaves (yes, it is a lot!)
- 4 oz queso fresco cheese- diced into small 1/2 inch cubes -divided
- 4 oz penne pasta, cooked. (or sub gluten-free pasta or quinoa)
- salt and pepper to taste
Instructions
- Cook pasta according to package directions and set aside.
- In a large pot, heat the beef stock and water and bring to a boil.
- 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. Turn heat off.
- 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.
- When the stock comes to a boil, add the beef. Bring to a simmer and add peas, carrots, potatoes, and corn.
- Pour in the spinach mixture and stir, heating it up. Once hot, add the cooked pasta.
- Season generously with salt and pepper.
- Right before serving, drop the remaining cheese into the soup and serve immediately.
Notes
To make this in the shortest amount of time, it helps to cook things (pasta, stock, spinach mixture) simultaneously on the stove at the same time.
If you like a bit of acid, a little lemon juice is nice.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 329
- Sugar: 3.4 g
- Sodium: 247.9 mg
- Fat: 11.7 g
- Saturated Fat: 4.7 g
- Carbohydrates: 30.6 g
- Fiber: 3.8 g
- Protein: 25.6 g
- Cholesterol: 59.4 mg