Photo: Iain Bagwell; Styling: Ginny Branch 
Hands-on Time
20 Mins
Total Time
20 Mins
Yield
Serves 4 (serving size: 1 1/3 cups soup, 2 tablespoons nut mixture, and 1/2 teaspoon oil)

We were blown away by the rich flavor of this fast soup. Fennel gently cooks until it has a faint lick of licorice, then gets pureed with white beans for a silky texture.

How to Make It

Step 1

Heat a Dutch oven over medium heat. Add 1 tablespoon oil; swirl to coat. Add fennel, onion, garlic, and 1/4 teaspoon salt; cook 1 minute. Reduce heat to medium-low, cover, and cook 6 minutes or until crisp-tender (do not brown), stirring occasionally.

Step 2

Add remaining 1/4 teaspoon salt, 2 1/2 cups water, vinegar, and beans. Bring to a boil; cover, reduce heat, and simmer 10 minutes. Place half of mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining mixture.

Step 3

Combine almonds, mint, rind, and cheese. Divide soup among 4 bowls; top with almond mixture. Drizzle with remaining 2 teaspoons oil.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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