Peruvian Menestron Soup Recipes

CLASSIC MINESTRONE SOUP

Classic Minestrone Soup image

Minestrone is a hearty, traditional Italian soup typically made with beans, pasta and lots of vegetables. Enjoy the slow-cooked flavor in just about 30 minutes.

Provided by College Inn® Broths and Stocks

Categories Trusted Brands: Recipes and Tips College Inn® Broths and Stocks

Time 35m

Yield 4

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
1 cup diced onion
¾ cup diced carrot
¾ cup sliced celery
1 teaspoon minced garlic
1 ½ teaspoons minced fresh rosemary
1 (15 ounce) can Contadina® Tomato Sauce
1 (15 ounce) can cannellini beans, rinsed and drained
2 cups College Inn® Chicken Broth
1 cup diced zucchini
½ cup dry ditalini pasta
¼ teaspoon black pepper
¼ cup chopped fresh Italian parsley
1 teaspoon Shredded Parmesan cheese

Steps:

Heat olive oil in a large saucepan or Dutch oven over medium-high heat. Cook onion, carrot, celery, garlic and rosemary until vegetables begin to soften, about 5 minutes.
Stir in tomato sauce, beans and 2 1/2 cups water. Add broth, zucchini, pasta and pepper; bring to a simmer. Cook, uncovered, 10 minutes or until pasta is tender, stirring occasionally. Stir in parsley. Serve topped with Parmesan cheese and additional parsley, if desired.

Nutrition Facts : Calories 235.3 calories, Carbohydrate 38.6 g, Cholesterol 0.3 mg, Fat 4.8 g, Fiber 8.4 g, Protein 9.6 g, SaturatedFat 0.6 g, Sodium 1220.5 mg, Sugar 5.9 g

PERUVIAN MENESTRON SOUP

Peruvian Menestron Soup image

This is a wonderful-tasting authentic soup, not to mention it's very healthy for you. I lived in Peru for a couple of years, it's one of my all-time favorites! I know it has a lot of ingredients but it's worth eating! Substitute garbanzo beans with white beans if desired. Fresh corn, lima beans, and peas can be used instead of frozen. If you want more amounts of the vegetables, add some more. I usually eyeball the amount. Enjoy!

Provided by Ashley

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 1h15m

Yield 6

Number Of Ingredients 20

Ingredients

1 tablespoon vegetable oil, or as needed
1 large onion, diced
1 tomato - peeled, seeded, and diced
2 large cloves garlic, minced
salt and ground black pepper to taste
1 pound beef stew meat, cubed
10 cups water, or as needed
½ (15.5 ounce) can garbanzo beans, drained and rinsed
½ cup frozen corn
½ cup frozen lima beans
2 stalks celery, chopped
1 carrot, chopped
¼ cup chopped cabbage, or more to taste
1 large potato, peeled and cubed
½ cup frozen peas
⅓ (16 ounce) box fettuccine
¾ cup crumbled cotija cheese
7 large fresh spinach leaves
4 leaves fresh basil
1 tablespoon water, or as needed

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.

Nutrition Facts : Calories 429.2 calories, Carbohydrate 52.4 g, Cholesterol 57.2 mg, Fat 13 g, Fiber 7.2 g, Protein 27.2 g, SaturatedFat 5.4 g, Sodium 396.1 mg, Sugar 5 g

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