Menestrón

Name: Menestrón
Yield: Serves 4
Cuisine: Italian
Ingredients: 1 cup small pasta, like penne or rigatoni; ½ onion, chopped; Salt and pepper; 1 cup basil leaves; 1 cup spinach; 2 garlic cloves, chopped; 2 tablespoons oil; 1 cup yucca, peeled and chopped; 1 cup potato, peeled and chopped; 1 cup giant kernel corn, or regular white corn; 1 cup cabbage, coarsely shredded; 1 cup baby lima beans; ½ cup fresh white cheese, in cubes; 4 cups beef, chicken, or vegetable broth, or water; 1 cup celery, chopped; 1 cup onion or leek, chopped; 1 cup green beans; 4 garlic cloves, chopped; 1 cup carrot, chopped; 1 cup turnip, chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Peruvian Kitchen

By Morena Cuadra and Morena Escardó

Published 2014

About

When Italians came to Peru many years ago, they brought with them their traditional dishes. These were quickly adopted by local cooks, who created Peruvianized versions of many of them, including the classic minestrone, which became the homey menestrón.

Ingredients

4 cups beef, chicken, or vegetable broth, or water
1 cup celery<

Europe
Americas
Peru
Italy
Sauce
Soup
Mediterranean

Method

In a saucepan over medium heat, cook the celery, onion or leek, garlic, carrot, turnip, green beans, lima beans, potato, yucca, cabbage, and corn, with water or stock to cover. When everything is tender, (about 35 minutes), season with salt and pepper. It will be very tasty. If you want to add some herbs while cooking, feel free to do so—parsley, bay leaf, or cilantro ar