Fennel Soup with Almond-Mint Topping

Fennel Soup with Almond-Mint ToppingRecipe
Photo: Iain Bagwell; Styling: Ginny Branch


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.


Serves 4 (serving size: 1 1/3 cups soup, 2 tablespoons nut mixture, and 1/2 teaspoon oil)
Total time: 20 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 20 Minutes
Total: 20 Minutes

Nutritional Information

Calories 237
Fat 13.7 g
Satfat 2.5 g
Monofat 8.7 g
Polyfat 2 g
Protein 10 g
Carbohydrate 21 g
Fiber 7 g
Cholesterol 5 mg
Iron 2 mg
Sodium 549 mg
Calcium 205 mg


5 teaspoons olive oil, divided
3 cups sliced fennel bulb
1 cup chopped onion
3 garlic cloves, minced
1/2 teaspoon kosher salt, divided
2 1/2 cups water
1/2 teaspoon white wine vinegar
1 (15-ounce) can cannellini beans, rinsed and drained
1/2 cup sliced almonds, toasted
3 tablespoons small fresh mint leaves
1 teaspoon lemon rind strips
1 ounce vegetarian Parmesan cheese, finely shredded (about 1/4 cup)


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.

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.

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


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