Fennel Soup with Almond-Mint Topping

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.

Yield: Serves 4 (serving size: 1 1/3 cups soup, 2 tablespoons nut mixture, and 1/2 teaspoon oil)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 20 Minutes
Total: 20 Minutes

Nutritional Information

Amount per serving
  • 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

Ingredients

  • 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)

Preparation

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

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.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Fennel Soup with Almond-Mint Topping Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy