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Peruvian Minestrone Soup Recipe

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Peruvian Minestrone Soup Feasting At Home
Peruvian Minestrone Soup Feasting At Home from www.feastingathome.com

Description

Peruvian Minestrone Soup is a delicious soup that is perfect for a cold day. It is a colorful and hearty soup that is loaded with vegetables, beans, and pasta. This soup is a Peruvian version of the classic Italian Minestrone soup. The Peruvian version is made with local ingredients and spices that give it a unique flavor. This soup is easy to make, and it is a great way to use up any leftover vegetables that you might have in your refrigerator.

Prep Time

The prep time for this recipe is approximately 20 minutes.

Cook Time

The cook time for this recipe is approximately 35 minutes.

Ingredients

  • 2 tablespoons of olive oil
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 1 teaspoon of ground cumin
  • 1 teaspoon of paprika
  • 1 teaspoon of dried oregano
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 4 cups of vegetable broth
  • 1 can of diced tomatoes (14.5 ounces)
  • 1 can of chickpeas, drained and rinsed (15 ounces)
  • 1 can of kidney beans, drained and rinsed (15 ounces)
  • 1 cup of chopped carrots
  • 1 cup of chopped celery
  • 1 cup of chopped zucchini
  • 1/2 cup of elbow macaroni
  • 1/4 cup of chopped fresh parsley

Equipment

  • A large pot
  • A wooden spoon
  • A knife
  • A cutting board

Method

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the onion and garlic and cook until the onion is translucent.
  3. Add the cumin, paprika, oregano, salt, and black pepper and stir to combine.
  4. Add the vegetable broth, diced tomatoes, chickpeas, kidney beans, carrots, celery, and zucchini.
  5. Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes.
  6. Add the elbow macaroni and let it cook for an additional 10 minutes or until the pasta is tender.
  7. Stir in the chopped parsley.
  8. Taste the soup and adjust the seasoning as necessary.
  9. Serve hot and enjoy!

Notes

  • You can use any vegetables that you have on hand for this recipe.
  • If you don't have vegetable broth, you can use chicken broth instead.
  • If you want a spicier soup, you can add some red pepper flakes.

Nutrition Info

  • Serving size: 1 cup
  • Calories: 180
  • Total Fat: 5g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 760mg
  • Total Carbohydrates: 28g
  • Dietary Fiber: 8g
  • Sugars: 6g
  • Protein: 8g

Recipe FAQ

Can I make this soup ahead of time?

Yes, you can make this soup ahead of time and store it in the refrigerator for up to 3 days.

Can I freeze this soup?

Yes, you can freeze this soup for up to 3 months. Just make sure to let it cool completely before transferring it to an airtight container.

Can I use different types of beans?

Yes, you can use any type of beans that you like. Black beans, navy beans, or cannellini beans would all work well in this recipe.

Recipe Tips

  • Make sure to rinse and drain your canned beans before adding them to the soup.
  • Cook the pasta separately and add it to the soup towards the end of the cooking time to prevent it from getting too mushy.
  • If you want a thinner soup, you can add more broth or water.
  • Garnish the soup with some grated Parmesan cheese and a sprinkle of chopped parsley for extra flavor.

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