Menestrón (Peruvian minestrone)
Menestrón is the Peruvian version of minestrone soup, brought to the country by Italian migrants.
Servings 10
Ingredients
- 2 tbsp extra virgin olive oil
- 1 kg stew beef, diced
- 1 stalk celery finely chopped
- 1 leek finely chopped
- 2.5 litres beef stock
- 200 g pumpkin finely chopped
- 200 g Savoy or green cabbage coarsely chopped
- 1 medium turnip peeled and chopped in small cubes
- 1 medium carrot peeled and chopped in small cubes
- 200 g green beans chopped
- 2-4 medium potatoes peeled and cubed
- 200 g cassava (optional), cubed
- 2 corn cobs cut in pieces
- 1 cup frozen broad beans
- 250 g penne (I used pulse pasta)
- 1 can butter beans rinsed and drained
- 1 can borlotti beans rinsed and drained
- salt and pepper
Pesto
- 2 tbsp extra virgin olive oil
- 1 brown onion finely chopped
- 2 garlic cloves minced
- 2 cups spinach
- 1 bunch basil
- 50 g feta cheese crumbed
- 50 g Parmesan cheese grated
- salt
Instructions
- Season beef with salt and pepper.
- In a large pot, heat olive oil and brown beef.
- Add leek and celery, stir and cook for a minute or so. Add stock, lower temperature, cover and cook for 45-50 minutes.
- While the beef cooks, make the pesto (see below).
- Add pumpkin and cabbage, cover and cook for 5 minutes.
- Add turnip, green beans and carrot, cover and cook for 5 minutes.
- Add potato (and cassava, if using), cover and cook for 5 minutes.
- Add corn, cover and cook for 5 minutes.
- Add broad beans, cover and cook for 5 minutes.
- Add pasta, cover and cook for 5 minutes.
- Add canned beans, cook for another couple of minutes, uncovered. Check seasoning and serve.
Pesto
- Heat olive oil in a pan at low temperature, add onion and garlic and cook until soft and translucent, about 10-15 minutes.
- Blend all ingredients in a food processor or blender. Season to taste.