Delicious peruvian meal that you can easily make at home.
The Menestrón or Peruvian Minestrone is a Peruvian adaptation of the Italian classic soup, Minestrone. Italian food has been a huge influence in Peruvian gastronomy ever since the first Italians arrived in our country. In the process of making it their own, Peruvians have changed the method and ingredients of the original Minestrone quite a bit, taking advantage of the bounty of fresh produce from our markets. Enjoy this amazing Peruvian recipe
- 4 cups vegetable broth, or water
- 1 cup celery, chopped
- 1 cup onion or leek, chopped
- 4 garlic cloves, chopped
- 1 cup carrot, chopped
- 1 cup turnip, chopped
- 1 cup green beans
- 1 cup baby lima beans
- 1 cup potato, peeled and chopped
- 1 cup yucca, peeled and chopped
- 1 cup cabbage
- 1 cup giant kernel corn
- ½ cup queso fresco, in cubes or Feta
- Salt and pepper
- 1 cup penneor Rigatoni
- ½ onion, chopped
- 2 garlic cloves, chopped
- 2 tablespoons oil
- 1 cup basil leaves
- 1 cup spinach
- In a saucepan cook the vegetables with the water or stock until everything is very tender, (about 45 minutes). Season with salt and pepper. It must be very tasty.
- If you want to add some herbs while cooking, feel free to do so. Parsley, bay leaf, cilantro, are some flavorful additions.
- Add penne or rigatoni and cook a few minutes longer, about 12 minutes or according to package instructions.
- o make the sauce, heat the oil in a pan over medium heat. Add onion and garlic, stir, and cook for 5 minutes. Add basil and spinach, season with salt and pepper.
- Process in the blender and pour into the soup. Cook for 5 minutes and serve immediately.
Recipe | Peruvian Minestrone
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