Peruvian Minestrone Soup

Peruvian Minestrone Soup

5 from 2 reviews

An Authentic recipe for  Peruvian Minestrone Soup with beef and veggies and a rich and flavorful basil-infused beef broth.



6 cups flavorful beef broth or bone broth
2  cups  water
12 tablespoons olive oil
2 shallots, diced
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. 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. Drop the remaining cheese into the soup and serve.

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