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Peruvian Minestrone Soup

Peruvian Minestrone Soup

  • Author: Sylvia Fountaine
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Category: Main
  • Method: Stovetop
  • Cuisine: Peruvian


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


Units Scale
  • 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
  • 1/2 cup corn kernels
  • 1/2 cup peas
  • 1/2 cup carrots- small diced
  • 2 yukon gold potatoes, diced
  • 1 lb beef flank steak cut into small 3/4 inch cubes
  • 8 ounces fresh baby spinach leaves
  • 8 oz fresh basil leaves
  • 4 oz queso fresco cheese- diced into small 1/2 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.


  • Serving Size:
  • Calories: 493
  • Sugar: 5 g
  • Sodium: 371.9 mg
  • Fat: 17.6 g
  • Saturated Fat: 7 g
  • Carbohydrates: 45.9 g
  • Fiber: 5.7 g
  • Protein: 38.4 g
  • Cholesterol: 89 mg

Keywords: peruvian minestrone soup, beef minestrone, peruvian recipes, beef minestrone soup, bone broth soups, brothy soup recipes,