Thursday, February 18, 2016
Meatless Friday Recipe - Peruvian Minestrone
The Peruvian version of the Italian minestrone is green. It does not contain beans other than green beans. This recipe calls for chicken stock. Beef stock would be preferable and outside of Lent, using lamb meat or beef will make it even tastier.
Depending if you serve this soup as a side or main meal it can serve six or more people.
7 cups chicken stock, broth or water
3 large potatoes, peeled and cubed in large pieces
3 fresh corn on the cob, cut into small rounds. Use 1 cup of frozen corn off the cob if fresh is not available.
3 cups thinly sliced green cabbage
1 cup diced carrots
1/2 cup sliced celery
1 large onion, diced
1 cup frozen green beans, cut into 2 inch pieces
1 large zucchini, diced
1 large yuca (cassava) fresh or frozen, if available.
1 cup dried pasta, (Penne, elbow, broken spaghetti, etc.) cooked separately before soup is ready
1 cup fresh basil and 1 tablespoon extra virgin olive oil, processed together (blended)
Freshly grated Parmesan cheese
NOTE: Substitute 1/2 cup Pesto for the basil, olive oil and Parmesan cheese if you would like.
Salt and pepper to taste.
Place the stock/broth or water in a large soup pot. Add all the ingredients except the basil, olive oil, Parmesan cheese or pesto.
Bring to a boil and then lower heat and simmer for approximately an hour. During the last 10 minutes, cook the pasta. Add to the soup pot, blend and add the basil/olive oil or Pesto.
Serve and top with the grated Parmesan cheese.