Fanesca (Spring Soup)

Name: Fanesca (Spring Soup)
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Cuisine: South American, Latin American
Ingredients: 1 bay leaf; 1 Tbsp butter; 591 milliliters cabbage, shredded and cooked; 237 milliliters long-grain rice, cooked in; 237 milliliters corn kernel, cooked; 3 eggs, hardboiled and sliced; 237 milliliters baby lima beans or 1 cup fava beans, cooked; 1 garlic clove, minced; 237 milliliters green beans, cooked; 237 milliliters green peas, cooked; 0 teaspoons ground cumin; 8 servings fresh ground pepper; 1 liters 2% low-fat milk; 237 milliliters milk, and; 2 mediums onions, finely chopped; 0 teaspoons oregano; 118 milliliters parmesan cheese, grated; 118 milliliters peanuts, ground; 237 milliliters muenster cheese or 1 cup queso fresco or 1 cup queso blanco, shredded; 1 teaspoon salt (or to taste if fish is included); 454 grams salt cod fish (optional); 237 milliliters water; 473 milliliters winter squash, cooked and mashed (1 small); 473 milliliters zucchini, chopped and cooked (2 small)

The recipe Fanesca (Spring Soup) could satisfy your South American craving in around 1 hour and 15 minutes. Watching your figure? This gluten free and pescatarian recipe has 443 calories, 31g of protein, and 20g of fat per serving. This recipe serves 8. It works well as a main course. A mixture of peas, salt, water, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the cabbage you could follow this main course with the Cabbage That Tastes Like Dessert! as a dessert. It is perfect for Autumn.

Instructions

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

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Cod

Water

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.

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Water

Fish

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Sauce Pan

Drain fish, cut into 1/2 inch pieces and set aside.Preheat oven to 375-400 degrees fahrenheit.

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Fish

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Oven

Cut winter squash in half and place cut side down on a lightly sprayed cookie sheet.

Ingredients you will need

Winter Squash

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Baking Sheet

Bake for 45 minutes.Meanwhile, cook rice according to package directions replacing half the water with milk (boil on very low heat about 20 minutes).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.

Ingredients you will need

Frozen Corn

Green Beans

Lima Beans

Vegetable

Zucchini

Cabbage

Beans

Water

Milk

Peas

Rice

Equipment you will use

Casserole Dish

Oven

Combine.Meanwhile, cook eggs until hard boiled (about 4 minutes) and set aside.

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Egg

Let cool, remove shell and slice.When rice is done, add to bean mixture.When winter squash is done, set aside and let cool slightly before scraping out flesh with a fork and mashing a bit.

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Winter Squash

Rice

Add to beans and rice mixture. If you are making this ahead of time, place in refrigerator until ready.

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Beans

Rice

Heat butter in large saucepan and saute the onions and garlic until the onions are soft, about 5 minutes,

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Butter

Garlic

Onion

Equipment you will use

Sauce Pan

Add oregano, cumin, bay leaf and several grinds of black pepper and saute for a minute or two longer.

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Black Pepper

Bay Leaves

Oregano

Cumin

Add 1 cup water, bring to a boil and add the next 11 ingredients (rice through milk) and fish, if using.Stir to mix and simmer very gently for about 5 minutes to blend the flavors.

Ingredients you will need

Water

Fish

Milk

Rice

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.

Ingredients you will need

Soup