Peruvian Minestrone Verde 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 VERDE

Steps:

• Heat vegetable broth and onion to boiling in large saucepan.
• Add pasta; reduce heat and simmer covered, 5 minutes.
• Add beans and vegetables to saucepan; simmer, covered, until broccoli is tender, 6 to 8 minutes.
• Stir in herbs and garlic; if you use salt to season, this is the time, also pepper.
• Serve in bowls with a small plate of shredded Parmesan.

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!

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!