Fennel Soup With Almond-Mint Topping Recipe

Name: Fennel Soup With Almond-Mint Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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.
4
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357

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 5 teaspoons olive oil, divided, 3 cups sliced fennel bulb, 1 cup chopped onion, 3 garlic cloves, minced, and more.

Yes, Fennel Soup With Almond-Mint Topping falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fennel Soup With Almond-Mint Topping

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