Peruvian Minestrone Soup

Peruvian Minestrone Soup

5 from 4 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  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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