Menestron (Peruvian Minestrone)
Recipe type: Soup, Entree
Cuisine: Italian-Peruvian
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 4 cups vegetable broth, or water
  • 1 cup celery, chopped
  • 1 cup onion or leek, chopped
  • 4 garlic cloves, chopped
  • 1 cup carrot, chopped
  • 1 cup turnip, chopped
  • 1 cup green beans
  • 1 cup baby lima beans
  • 1 cup potato, peeled and chopped
  • 1 cup yucca, peeled and chopped
  • 1 cup cabbage
  • 1 cup giant kernel corn, or regular white corn
  • ½ cup queso fresco, in cubes (or Feta)
  • Salt and pepper
  • 1 cup penneor rigatoni
  • Sauce:
  • ½ onion, chopped
  • 2 garlic cloves, chopped
  • 2 tablespoons oil
  • 1 cup basil leaves
  • 1 cup spinach
  • Salt and pepper
  1. 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.
  2. Add penne or rigatoni and cook a few minutes longer, about 12 minutes (or according to package instructions).
  3. 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.
Recipe by PERU DELIGHTS at