Fanesca (spring Soup)

Total Time: 1 hr 15 mins Preparation Time: 1 hr Cook Time: 15 mins

Ingredients

• Servings: 8
• 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 cup muenster cheese or 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

Recipe

• 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.