Peruvian Minestrone Soup Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty minestrone with beef, pasta, and vegetables in a basil-infused beef broth, finished with queso fresco. This rich, warming soup is a complete meal perfect for lunch or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 6 cups flavorful beef broth or bone broth
- 2 cups water
- 1 -2 tablespoons olive oil
- 2 fat shallots, diced ( or one onion)
- 4 garlic cloves, rough chopped
- ½ cup corn kernels
- ½ cup peas
- ½ cup carrots- small diced
- 1 cup potatoes diced
- 1 lb beef flank steak cut into small ½-inch cubes
- 8 ounces fresh baby spinach leaves
- 8 oz fresh basil leaves (yes, it is a lot!)
- 4 oz queso fresco cheese- diced into small ½ inch cubes -divided
- 4 oz penne pasta, cooked. (or sub gluten-free pasta or quinoa)
- salt and pepper to taste
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 1314mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 958mg
- Calcium
- 257mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1314MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.