I really wanted to like this recipe. And it *was* interesting. My taste buds were entertained. But it just wasn't fabulous or even very good, even when I mixed in the toppings and added an extra 1/4 t. salt. The suggestion of other reviewers to add more white wine vinegar is intriguing -- I think I will try that with my leftovers and see if that helps. But the base is boring, as others say, and the toppings, while tasty and interesting, just can't make up for that.
Fennel Soup with Almond-Mint Topping
More From Cooking Light
Total: 20 Minutes
- Calories: 237
- Fat: 13.7g
- Saturated fat: 2.5g
- Monounsaturated fat: 8.7g
- Polyunsaturated fat: 2g
- Protein: 10g
- Carbohydrate: 21g
- Fiber: 7g
- Cholesterol: 5mg
- Iron: 2mg
- Sodium: 549mg
- Calcium: 205mg
- 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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