Peruvian Menestron Soup - cooking recipe

Ingredients

1 tablespoon vegetable oil, or as needed
1 large onion, diced
1 tomato - peeled, seeded, and diced
2 large cloves garlic, minced
salt and ground black pepper to taste
1 pound beef stew meat, cubed
10 cups water, or as needed
1/2 (15.5 ounce) can garbanzo beans, drained and rinsed
1/2 cup frozen corn
1/2 cup frozen lima beans
2 stalks celery, chopped
1 carrot, chopped
1/4 cup chopped cabbage, or more to taste
1 large potato, peeled and cubed
1/2 cup frozen peas
1/3 (16 ounce) box fettuccine
3/4 cup crumbled cotija cheese
7 large fresh spinach leaves
4 leaves fresh basil
1 tablespoon water, or as needed

Preparation

Heat oil in a pot over medium heat; saute onion, tomato, and garlic until onion is softened, 3 to 4 minutes. Season with salt and pepper. Add beef and salt to taste; cook and stir until beef is mostly cooked through, 15 to 20 minutes.
Pour about 10 cups water over beef mixture; add garbanzo beans, corn, lima beans, celery, carrot, and cabbage. Boil mixture until vegetables are mostly tender, about 10 minutes.
Stir potatoes, peas, and fettuccine into vegetable-beef mixture; cook until potatoes are tender, 10 to 15 minutes.
Blend cotija cheese, spinach, basil, and about 1 tablespoon water in a blender until smooth and liquefied, adding more water as needed. Pour cheese mixture into soup; cook until soup is green and cooked through, about 4 more minutes. Season with more salt if desired.