Warm up in this chilly weather with bowlful of a Delicious Latin Twist on the classic Minestrone Soup.
Never thought I’d bring you soup, huh? Did you know I once posted an Avocado Mint Soup? Yep! I sure did, about a year ago.
Today I wanted to shake things up a bit, you know, bring a little more savory, Latin flavor to the mix. Believe me, at times it can be very difficult having to bake a variety of sweets just to only have a single bite. Okay, I’m lying there. More like two bites…. alright-alright you got me, THREE bites but that’s it! Pass it along.
As mentioned earlier in the year, I’d love to bring more savory, healthy and in general, other types of cuisines to change things up. So without further ado, I hope you enjoy this one and if it’s not your thing, it’s all good. The next recipe will sure capture your sweet tooth!
One of the best people I like to visit is my grandmother, or shall I say in Spanish, mi abuelita? Ha! As a little side note, my Spanish is absolutely terrible. Trust me, I know what you’re thinking. I’ve heard it time and time again about how much I need to learn the Spanish language but honestly, I’d rather spend my time in learning French. It’s true! Don’t get me wrong, I love my culture: the food, the people, the traditions; however, the language – eh not so much. Call it weird if you want but that’s just how I feel.
For the fact that I don’t speak Spanish well, I did check in with my grandmother for the proper spelling of this soup (LOL), after all, it is her recipe. I just took pictures of it which would be the first time I let this happen on URBAN BAKES. Everything else before this date, I’ve made myself. But going forward to what I started on visiting my grandmother, she always makes the BEST meals. I’m sure you can say the same about your family meals, right? You probably savor each and every bite as if it was your last and that’s exactly how I feel every time I visit. She always has a hot plate ready waiting for me. Now that’s love!
This dish is one of the best variations from the traditional Italian-style minestrone soups. The ingredients are moreless the same of having the classic hearty combination of tomatoes, white beans, vegetables, and of course the added pasta or rice however, the flavor is slightly less earthy. This is most likely due to the addition of adobo and milk versus chicken or vegetable broth. But what I appreciate most about this recipe, is the ability to change the ingredients according to what you may have in your pantry without drastically altering the flavor. For example, if you want to substitute the pork for beef or turkey meatballs, or perhaps eliminate rice altogether, you can. The end result will be just as delicious!
- 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)
- 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. Sauté 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.
Recipe source: www.urbanbakes.com