Warm up in this chilly weather with bowlful of a Delicious Latin Twist on the classic Minestrone Soup aka Sopa de Menestrón.
- 1 pound cubed pork
- 1/4 box spaghetti, cut in halve
- 1 cup canned green peas
- 1/2 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
- 1/2 teaspoon adobo
- 1/2 cup milk
- 1/4 cup parsley, chopped plus additional for garnishing
- Parmesan cheese, shredded (optional)
- 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.
- 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.
- Cover pot and allow soup to boil until spaghetti is al dente.
- Ladle soup into bowls and garnish with Parmesan cheese and parsley, if desired.
- Prep Time: 7 minutes
- Cook Time: 45 minutes
- Category: Soup
- Cuisine: Latin
Keywords: sopa de menestrone, minestrone soup, ecuadorian soup, latin flavors, winter soup