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Fennel Soup with Almond-Mint Topping

Feb 25, 2015 04:00PM ● By Cate Reynolds
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


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 brown), 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
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