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.
3cups white kidney beans
6slices bacon minced
2tablespoon olive oil
2 bay leaves
2 tomatoes seeded and minced, or canned
1large onion chopped
2large potatoes peeled and diced
1branch Celery with leaves; chopped
2large carrots diced
1/2pound cabbage chopped into strips
2 zucchinis diced
4cloves garlic crushed
1box (16 ounces) angel hair pasta
4sprigs parsley chopped flat
parmesan cheese grated, for garnish
Ground black pepper
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.