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Heat beef stock and water in a large pot over high heat, bring to a boil.
At the same time, saute shallot and garlic in a big skillet with olive oil, over medium heat until golden and fragrant. Lower the heat and add spinach, stirring until wilted. Add basil, and stir until wilted.
Place spinach/basil mixture in a blender with one third of the queso fresco cheese and 1-2 cups stock/water mixture. Blend until very smooth. Set aside.
When stock comes to a boil, add the beef. Bring to a simmer and add peas, carrots, potatoes, corn.
Simmer 5 minutes and add the pasta. Cook 7 minutes or until cooked until al dente. Turn off stove. Pour in the spinach mixture and stir.
Drop the remaining cheese into the soup and serve.
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