Peruvian Menestrón (Beef and Pesto Minestrone)

Main CourseHigh-Protein

Peruvian Menestrón (Beef and Pesto Minestrone)

Name: Peruvian Menestrón (Beef and Pesto Minestrone)
Yield: 1 large bowl (about 21 oz)
Ingredients: 1 1/2 lb (680 g) beef chuck, cut into 1 1/2-inch (4 cm) chunks; 2 tsp kosher salt, divided; 1 tbsp olive oil; 1 medium yellow onion, diced; 2 garlic cloves, minced; 8 cups (1900 ml) water; 2 medium Yukon Gold potatoes, peeled and cut into 1-inch (2 cm) cubes; 2 medium carrots, diced; 2 cups (300 g) frozen Peruvian corn (choclo) or sweet corn; 1 1/2 cups (150 g) penne; 1 can (15 oz / 425 g) pinto beans, drained and rinsed; 1 cup (140 g) frozen peas; 2 cups packed (50 g) fresh basil leaves, plus a few leaves for garnish; 2 cups (60 g) baby spinach; 1/2 cup (60 g) queso fresco, crumbled; 1/4 cup (60 ml) evaporated milk; 2 tbsp olive oil; 1 garlic clove; 1 medium tomato, sliced, for garnish; 1 lime, halved or cut into wedges; 2 tbsp ají rocoto sauce or other hot sauce, optional

A hearty Peruvian-style minestrone with tender beef, penne, corn, beans and vegetables in a bright basil and spinach pesto broth. Served with lime and a little hot sauce.

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