Menestrón is the Peruvian version of minestrone soup, brought to the country by Italian migrants. What makes this soup Peruvian is the addition of native ingredients, such as potato and cassava. This is a pesto-based version of minestrone (as opposed to tomato-based). In addition to the traditional basil and Parmesan, this pesto features spinach and feta cheese . There are no rules as to which beans and legumes are included in menestrón. However, butter beans and broad beans are very common ingredients. As for the pasta, tradition calls for penne. I recommend using San Remo pulse pasta for a gluten-free, high protein, high fibre alternative.
The Peruvians took the minestrone recipe, brought with the Italian migrants, and turned into it menestrón. The Peruvian version is heavier on the basil and almost never features tomatoes. It’s also big on the carbs, not only featuring beans (sometimes a few different kinds) but also pasta (often penne). I grew up loving my mum’s and auntie’s, and I crave it when it starts getting chilly in Sydney. I make my version with no beans nor pasta, and often use whatever veggies I have available. This time, for example, I couldn’t find turnip, so used radishes instead.