Fennel Soup With Almond-Mint Topping

• 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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olive oil, fennel bulb, onion, garlic, kosher salt, water, white wine vinegar, cannellini beans, almonds, mint leaves, lemon rind strips, parmesan cheese

Taken from www.myrecipes.com/recipe/fennel-soup-almond-mint (may not work)