Rhea's Rundown
This soup is a nice, savory way to warm up in this winter weather. The base is comprised of fennel that lends a subtle hint of licorice, and blended into a smooth texture with cannellini beans. I used my go-to premium extra virgin olive oil Escribano Family Reserve (see the Holiday Appetizers column). I made this soup with the Salad of the Week for the perfect little midday meal. Or you could also do a soup and sandwich combo with the Prosciutto, Pear, and Blue Cheese Sandwich.
Ingredients – Serves 4
- 5 teaspoons olive oil, divided
- 3 cups sliced fennel bulb
- 1 cup chopped onion
- 3 garlic cloves, minced
- ½ teaspoon kosher salt, divided
- 2 ½ cups water
- ½ teaspoon white wine vinegar
- 1 (15-ounce) can cannellini beans, rinsed and drained
- ½ cup sliced almonds, toasted
- 3 tablespoons small fresh mint leaves
- 1 teaspoon lemon rind strips
- 1 ounce vegetarian Parmesan cheese finely shredded
Directions
1. Heat a Dutch oven over medium heat. Add 1 tablespoon oil; swirl to coat. Add fennel, onion, garlic, and ¼ teaspoon salt; cook 1 minute. Reduce heat to medium-low, cover, and cook 6 minutes or until crisp-tender (do not own), stirring occasionally.
2. Add remaining ¼ teaspoon salt, 2 ½ cups water, white wine 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.
Adapted from: “Fennel Soup with Almond-Mint Topping.” Cooking Light: 20-Minute Meals! Time Inc. Lifestyle Group. 2015. Print.
Rhea Torreon
