Photo by Fernanda Alvarez A perfect hearty, winter soup!
Menestrón is a Peruvian version of Minestrone, a classic Italian soup. The Peruvian version uses a lot of different vegetables given the large variety of produce in Peru. Some recipes call for cassava as well. The main difference, however, is that the Peruvian soup does not have tomato.
Ingredients
- 16 cups water
- 4 cups broths
- 1 tablespoon salt
- 3 cups white kidney beans
- 6 slices bacon minced
- 2 tablespoon olive oil
- 2 bay leaves
- 2 tomatoes seeded and minced, or canned
- 1 large onion chopped
- 2 large potatoes peeled and diced
- 1 branch Celery with leaves; chopped
- 2 large carrots diced
- 1/2 pound cabbage chopped into strips
- 1 branch spinach
- 2 zucchinis diced
- 4 cloves garlic crushed
- 1 box (16 ounces) angel hair pasta
- 4 sprigs parsley chopped flat
- parmesan cheese grated, for garnish
- Ground black pepper
Directions
- Prepare a broth with the cubes, water and salt. Saute the onion and the garlic in the olive oil. Book it. Sauté the bacon without toasting it. Book it. Add the laurel, tomatoes, potato, celery, carrot, and sauteed cabbage, onion, and garlic to the stock. Cook covered until boiling.
- Lower the heat to a minimum and cook for about 30 minutes half uncovered. If it dries a lot you can add a little more water. Add zucchini, spinach, beans, pasta, parsley and bacon. Cook for a while longer until the vegetables are soft and the pasta al dente.
- Serve with freshly ground black pepper and parmesan cheese to taste.
View Comments