Best 2 Peruvian Minestrone Soup Recipes

Embark on a culinary journey to the vibrant heart of Peru with our exploration of the beloved Minestrone Soup. This hearty and flavorful dish, deeply rooted in Peruvian tradition, is a symphony of fresh vegetables, succulent meats, and aromatic herbs, all simmering together to create a comforting and nourishing feast. As you delve into this exploration, you'll discover not just one, but a collection of carefully curated recipes that showcase the diverse expressions of Minestrone Soup. From the classic Peruvian Minestrone, brimming with colorful vegetables and tender chicken, to the Minestrone alla Genovese, where pesto adds a vibrant green hue and nutty flavor, each recipe promises a unique taste adventure. Whether you're a seasoned cook or just starting your culinary explorations, these recipes will guide you through the process of crafting this Peruvian delight, ensuring a satisfying and delicious outcome. So, prepare to indulge your senses and embrace the warmth of Peruvian Minestrone Soup, a culinary treasure waiting to be savored.

Here are our top 2 tried and tested recipes!

CLASSIC MINESTRONE SOUP

Classic minestrone soup image

Whip up this classic Italian vegetable soup with a rich tomato base and pasta. It's low in calories and packed with fibre and vitamin C

Provided by Esther Clark

Categories Lunch, Starter

Time 1h5m

Number Of Ingredients 17

Ingredients

3 tbsp olive oil, plus extra to serve
1 onion, finely chopped
1 celery stick, finely chopped
1 carrot, peeled and finely chopped
1 courgette, finely chopped
70g diced smoked pancetta
1 large garlic clove, crushed
½ tsp dried oregano
1 x 400g can cannellini beans
1 x 400g can chopped tomatoes
2 tbsp tomato purée
1.2 litre vegetable stock
1 bay leaf
70g small pasta
100g greens - kale, chard or cavolo nero work well
handful of basil
finely grated parmesan, to serve

Steps:

Heat the oil in a large saucepan or casserole pot over a low-medium heat and gently fry the onion, celery, carrot, courgette and pancetta for 10 mins. Add the garlic and oregano, and cook for 1 min. Tip in the beans, chopped tomatoes, purée, stock and bay leaf. Season to taste. Bring to the simmer and cook for 30 mins.
Add the pasta and greens, and cook for a further 10 mins. Ladle into bowls and scatter with the basil and some parmesan.

Nutrition Facts : Calories 225 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 8 grams sugar, Fiber 7 grams fiber, Protein 9 grams protein, Sodium 0.98 milligram of sodium

PERUVIAN MINESTRONE SOUP

Peruvian Minestrone Soup image

Easy, Healthy and Hearty! Delicious on a winter day! This recipe is very forgiving so season to taste. You can eat it plain but we usually add a splash or two of evaporated milk to each soup bowl and sprinkle parmesan cheese to create a creamier texture. I will add a picture the next time I make it!

Provided by Eileen Tello

Categories Cream Soups

Time 1h40m

Number Of Ingredients 13

Ingredients

2lb top round london broil
2lb baby spinach leaves
1/4 c feta cheese
3 pkg 32 oz, (liquid) beef broth
1 small red onion (1 tbsp of onion powder)
2-3 pkg goya sazon con cilantro & achiote
salt and pepper to taste (i cook without added salt)
1 Tbsp garlic powder (or fresh garlic to taste)
1 pkg frozen mixed vegetables (as much as you like; i put in all)
1 pkg penne pasta
1 can(s) evaporated milk (optional)
1 sprinkled parmesan (optional)
oil to cook onion and brown meat

Steps:

1. Clean London Broil and cut along the short side 1"-1 1/2" thick slices. Chop onion. Set Aside.
2. Clean spinach and place into blender with feta cheese and a little beef broth. Blend until liquified.
3. Pour a small amount of oil (I prefer olive, but any cooking oil is fine) into the pot. enough to cover the bottom of your pan. Soften the onion (don't brown) along with all spices(sazon,onion, garlic powder, salt, pepper) for about 1 minute.
4. Add beef slices and braise the meat. When the meat is browned, add the spinach mixture and remaining beef broth. Bring to a boil. Lower to a medium flame. Cook approx. 1 hour.
5. Add penne pasta and cook soup and pasta another 10 minutes. Serve in soup dishes. For creamy texture, add a little evaporated milk to the soup and sprinkle with parmesan cheese.
6. Stir and enjoy!

Tips:

Use a variety of vegetables. The more vegetables you use, the more flavorful your soup will be. Some good options include carrots, celery, onions, potatoes, green beans, and tomatoes.
Don't be afraid to experiment with different herbs and spices. A little bit of cumin, oregano, or chili powder can add a lot of flavor to your soup.
Cook the soup on low heat for a long time. This will allow the flavors to meld and develop.
Serve the soup with a dollop of sour cream or yogurt. This will add a creamy richness to the soup.

Conclusion:

Peruvian Minestrone Soup is a delicious and hearty soup that is perfect for a cold winter day. It is also a great way to use up leftover vegetables. With its variety of vegetables, herbs, and spices, this soup is sure to please everyone at the table.