This tasty pesto-veggie-beef broth is truly delectable. An easy, filling, and healthy dish that can be prepared in just a few minutes. During colder weather, Peruvian Menestrón will warm you up with every sip.
Course Main Course
Cuisine Peruvian
Keyword beef, soup
Prep Time 10 minutesminutes
Cook Time 45 minutesminutes
Servings 8
Calories 539kcal
Ingredients
For the Pesto
1tablespoonolive oil
3tablespoonsgarlicchopped
1medium red onionsliced
1 ½cupbasil
1cupspinach
½cupparmesan
⅓cupfeta
For the Broth
500 to 700gramsbeef tenderloinsliced
1teaspoonsalt
1teaspoonpepper
1tablespoonolive oil
½cuppotatochopped
½cupcarrotchopped
6cupsbeef broth
⅓cupstring beanschopped
1can chickpeas
⅓cupcorn
1smallcabbageshredded
⅓cupcelerychopped
500gramspenneor any type of pasta
water as needed
Instructions
For the Pesto
In a pan at medium heat, add oil and sauté in the onions till translucent. Add the garlic and cook till aromatic.
Add the aromatics in a blender with the basil, spinach, Parmesan and feta.
Blend till smooth and set aside.
For the Broth
In a bowl, season the sliced beef with salt and pepper. Set aside.
In a pan at medium heat, add oil and cook the beef slices. Flipping once this turns brown, or slightly changes in color.
Add in the chopped potato and carrots. Sauté for 3 to 5 minutes or till the potatoes are soft.
Pour in the broth and bring to a simmer. Removing any scum from the surface. Simmer for 5 to 7 minutes.
Mix in the string beans, chickpeas and corn. Simmer for another 5 to 7 minutes.
Add in the cabbage and celery, mix well and let this simmer for 3 minutes.
Add the penne or pasta of your choice. Cook as per the instructions on the package or till al dente. Make sure to check the soup often, adding more broth or water if the pasta has absorbed most of the liquids.
Add in the pesto mixture and let this simmer for 7 to 10 minutes.