Flavorless and a lot thinner than I expected. My 11 year old daughter & I both doctored it up to give it some flavor...lots of cracked black pepper, lemon juice, extra parmesan, and a dash of salt made it more palatable. Although it wasn't terrible, I won't be making it again.
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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