Fanesca (Spring Soup)

Name: Fanesca (Spring Soup)
Ingredients: 1 lb salt cod fish (optional); 1 tablespoon butter; 2 medium onions, finely chopped; 1 garlic clove, minced; 1/4 teaspoon oregano; 1/4 teaspoon ground cumin; 1 bay leaf; fresh ground pepper; 1 cup long-grain rice, cooked in; 1 cup milk, and; 1 cup water; 1 cup corn kernel, cooked; 2 1/2 cups cabbage, shredded and cooked; 2 cups winter squash, cooked and mashed (1 small); 2 cups zucchini, chopped and cooked (2 small); 1 cup baby lima beans or 1 cup fava beans, cooked; 1 cup green peas, cooked; 1 cup green beans, cooked; 1/2 cup peanuts, ground; 5 cups 2% low-fat milk; 1 1 cup queso fresco or 1 cup queso blanco, shredded; 1 teaspoon salt (or to taste if fish is included); 3 eggs, hardboiled and sliced; 1/2 cup parmesan cheese, grated

24 ingredients

12 steps

Ingredients

1 lb salt cod fish (optional)
1 tablespoon butter
2 medium onions, finely chopped
1 garlic clove, minced
1/4 teaspoon oregano
1/4 teaspoon ground cumin
1 bay leaf
fresh ground pepper
1 cup long-grain rice, cooked in
1 cup milk, and
1 cup water
1 cup corn kernel, cooked
2 1/2 cups cabbage, shredded and cooked
2 cups winter squash, cooked and mashed (1 small)
2 cups zucchini, chopped and cooked (2 small)
1 cup baby lima beans or 1 cup fava beans, cooked
1 cup green peas, cooked
1 cup green beans, cooked
1/2 cup peanuts, ground
5 cups 2% low-fat milk
1 1 cup queso fresco or 1 cup queso blanco, shredded
1 teaspoon salt (or to taste if fish is included)
3 eggs, hardboiled and sliced
1/2 cup parmesan cheese, grated

Directions

1

If using, soak cod fish in cold water to cover for 12 hours or more, changing water from time to time.
2

Drain and put in saucepan with fresh water to cover. Bring to a boil, lower heat and simmer until fish is tender, about 15 minutes. Drain fish, cut into 1/2 inch pieces and set aside.
3

Preheat oven to 375-400 degrees fahrenheit. Cut winter squash in half and place cut side down on a lightly sprayed cookie sheet. Bake for 45 minutes.
4

Meanwhile, cook rice according to package directions replacing half the water with milk (boil on very low heat about 20 minutes).
5

Meanwhile, cook beans and vegetables according to package directions. I used frozen corn, peas, lima beans and green beans combined in same casserole dish and microwaved for 8-9 minutes. The zucchini and cabbage I steamed together for 10 minutes. Combine.
6

Meanwhile, cook eggs until hard boiled (about 4 minutes) and set aside. Let cool, remove shell and slice.
7

When rice is done, add to bean mixture.
8

When winter squash is done, set aside and let cool slightly before scraping out flesh with a fork and mashing a bit. Add to beans and rice mixture. If you are making this ahead of time, place in refrigerator until ready.
9

Heat butter in large saucepan and saute the onions and garlic until the onions are soft, about 5 minutes, Add oregano, cumin, bay leaf and several grinds of black pepper and saute for a minute or two longer. Add 1 cup water, bring to a boil and add the next 11 ingredients (rice through milk) and fish, if using.
10

Stir to mix and simmer very gently for about 5 minutes to blend the flavors.
11

Add chopped cheese and salt to taste. The soup should be about as thick as a minestrone. If it seems too thick, thin it with a little more milk and simmer for a few minutes longer.
12

Garnish soup with sliced hardboiled eggs and serve with parmesan cheese.