Peruvian Minestrone


  1. Place all ingredients except the angel hair pasta and Parmesan cheese into a stock pot. Cook the ingredients over medium heat and bring them to a slow boil. Cook until veggies are slightly tender and then turn the heat to warm.
  2. In another pot, bring water and oil mixture to a rolling boil and add the angel hair pasta. Stir the pasta for 4 minutes and then place into strainer and run cold water over to shock the pasta. Add olive oil and set aside.
  3. Ladle the desired amount of soup into a bowl.
  4. Twist the pasta onto the fork and place it in center of the bowl of soup.
  5. Garnish with shaved Parmesan, serve and enjoy.


  • 1 lb. Assoluti® Pasta, Angel Hair
  • 3 cups beans, kidney
  • 2 cups Chipotle Broth
  • 2 Peak Fresh Produce® Carrot(s), diced
  • 2 stalks Peak Fresh Produce® Celery, chopped
  • 1 tbsp Peak Fresh Produce® Garlic, Clove(s), chopped
  • 1 Peak Fresh Produce® Onion(s), diced
  • 2 Peak Fresh Produce® Potato(es), diced
  • 2 cups Peak Fresh Produce® Spinach, chopped
  • 1 cup Peak Fresh Produce® Tomato(es), diced
  • 2 Peak Fresh Produce® Zucchini, half moon
  • 1/2 cup Ridgecrest® Bacon, Applewood Slice(s), chopped
  • 2 Roma® Bay Leaf(ves), Dry
  • 1 tsp Roma® Cheese, Parmesan, shaved
  • 8 cups West Creek® Beef Broth, Canned
  • 6 cups West Creek® Broth, Chicken