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Sopa de Menestrón aka Latin Style Minestrone Soup | URBAN BAKES

Sopa de Menestrón aka Latin Style Minestrone Soup

  • Author: Connie Chong
  • Total Time: 1 hour
  • Yield: 8-10 large servings 1x


Warm up in this chilly weather with bowlful of a Delicious Latin Twist on the classic Minestrone Soup.


  • 1 pound cubed pork
  • ¼ box spaghetti, cut in halve
  • 1 cup canned green peas
  • ½ cup carrots, peeled and coarsely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • Pinch of black pepper
  • 1 cup cooked rice
  • 1 cup canned small white beans
  • 1 tablespoon butter
  • 1 small onion, chopped
  • 1 medium tomato, chopped
  • 1 teaspoon achiote paste
  • ½ teaspoon adobo
  • ½ cup milk
  • ¼ cup parsley, chopped plus additional for garnishing
  • Parmesan cheese, shredded (optional)


  1. Fill a large pot half full of water, about 1 gallon and set heat on high to a boil. Add pork and continue to boil for 10 minutes. Add spaghetti, peas, carrots, garlic, salt and pepper. After 2 minutes add rice and beans; stir.
  2. In a medium pan on medium-high heat, melt butter. Saute onions, tomatoes and achiote paste, about 5 minutes or until onions become translucent and the tomatoes break down. Transfer all contents including its juice into the pot. Add adobo, milk and parsley; stir.
  3. Cover pot and allow soup to boil until spaghetti is al dente.
  4. Ladle soup into bowls and garnish with Parmesan cheese and parsley, if desired.
  • Prep Time: 7 minutes
  • Cook Time: 45 minutes
  • Cuisine: Latin
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