Peruvian Minestrone Soup Food

PERUVIAN MINESTRONE SOUP

Steps:

• Heat beef stock and water in a large pot over high heat, bring to a boil.
• 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.
• 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.
• When stock comes to a boil, add the beef. Bring to a simmer and add peas, carrots, potatoes, corn.
• 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.
• Drop the remaining cheese into the soup and serve.

MINESTRONE SOUP

Steps:

• Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes.
• Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle into bowls and top with the parmesan and chopped basil.

MINESTRONE SOUP

Steps:

• Put a large shallow casserole pan on a medium-high heat.
• Finely slice the bacon, if using, and sprinkle into the pan with 1 tablespoon of olive oil, stirring occasionally while you prep your veg.
• Peel and finely chop the garlic and onion, adding the garlic to the pan with the bay leaves as soon as the bacon turns golden, followed by the onions.
• Trim and chop the carrots and celery into rough 1cm dice, adding to the pan as you go. Remove and finely chop any tough stalks from your greens and add to the pan. Cook for 10 to 15 minutes, stirring regularly, or until softened and caramelised.
• Crumble in the stock cube, pour in the tinned tomatoes, breaking them up with your spoon, then add 1 tin's worth of water.
• Pour in the beans, juice and all, then add a pinch of sea salt and black pepper.
• Shred your greens and sprinkle into the pan, top up with 600ml of boiling kettle water, then add the pasta. Cover and leave to simmer for 10 to 15 minutes, or until the pasta is just cooked and the soup has thickened to your liking.
• Season the soup to perfection, then serve it with a grating of Parmesan cheese and a drizzle of extra virgin olive oil. A sprinkling of fresh baby basil leaves will always be delicious, if you've got them, and my kids enjoy it with a dollop of pesto on top, too.

MENESTRON (PERUVIAN MINESTRONE)

Steps:

• 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).
• To 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.

PERUVIAN MINESTRONE VERDE

Steps:

• Place the olive oil, basil, spinach and garlic clove in a blender and blend for 3 minutes or until a puree forms - if needed, you can add two tablespoons of water to help it emulsify. Pour the mix in a large bowl and set aside. In a large pot over medium high heat, pour the water and beef stock then add the beef, celery leaves, leek and pumpkin. Bring to a boil, then cover the pot and lower the heat to medium and let simmer for 1 hour. Then add the white potato, white beans, lima beans, corn, green beans and carrots. Simmer for 20 minutes, then add the noodles, cabbage and the spinach/basil mixture. Cook for about 10 more minutes until the noodles are al dente. Season with salt and pepper, sprinkle with parmesan cheese and serve. Enjoy!

EASY MINESTRONE SOUP

Steps:

• Heat olive oil and garlic in a large soup pot over medium high heat and sauté until the garlic is lightly browned. Add carrot, onion and celery and cook, stirring often, until vegetables start to soften and brown. Season with salt and pepper.
• Add tomatoes, bay leaf, sage and chicken broth. Simmer uncovered for approximately 30 minutes. Add the beans and kale and continue to simmer for 20-30 minutes. Season to taste with salt and pepper.
• About 15 minute before the soup is ready, cook pasta in a separate pot until al dente. Drain well and serve 1/2 - 3/4 cup pasta in serving bowls. Ladle the soup over the pasta and sprinkle generously with grated cheese.

PERUVIAN MENESTRON SOUP

Steps:

• Heat oil in a pot over medium heat; saute onion, tomato, and garlic until onion is softened, 3 to 4 minutes. Season with salt and pepper. Add beef and salt to taste; cook and stir until beef is mostly cooked through, 15 to 20 minutes.
• Pour about 10 cups water over beef mixture; add garbanzo beans, corn, lima beans, celery, carrot, and cabbage. Boil mixture until vegetables are mostly tender, about 10 minutes.
• Stir potatoes, peas, and fettuccine into vegetable-beef mixture; cook until potatoes are tender, 10 to 15 minutes.
• Blend cotija cheese, spinach, basil, and about 1 tablespoon water in a blender until smooth and liquefied, adding more water as needed. Pour cheese mixture into soup; cook until soup is green and cooked through, about 4 more minutes. Season with more salt if desired.

PERUVIAN QUINOA SALAD WITH AVOCADO

Steps:

• Bring a small pan of water to the boil. Rinse the raw quinoa in cold water and add to the boiling water.
• Stir regularly and simmer on a low heat for about 10 minutes.
• Meanwhile, put the sweet corn into a dry frying pan (without oil) and place on a medium to high heat. Cook for 5 minutes and turn occasionally until the sweet corn is lightly toasted.
• Grate the lime for its zest and squeeze the juice out.
• Strain the quinoa thoroughly using a fine strainer, ensuring all the liquid has been removed. Let cool for 5 minutes and then place the quinoa in a large bowl and mix with the olive oil.
• Add the coriander, sweet corn, tomatoes, onions, lime zest and red chilli pepper. Season with salt and pepper to taste.
• Remove the flesh of the avocado with a large spoon and cut into thin slices.
• Add the avocado, lime juice and nuts to the salad and mix gently together before serving.

PERUVIAN MINESTRONE SOUP

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!