I have been trying out a new routine, searching for new footing for the first time in a few years. It’s not because of a New Year’s resolution, but because my gym shut down and with it, all the the classes in which I’ve made my home for years. When I discovered the gym on my own terms about four years ago, it led me toward an entirely different lifestyle. I don’t mean my forays into running here and there, but the total desire to work out, to understand that I have a body and not just a mind, to push myself as far as I physically can and then discover new depths. I had no idea that this was within my power. Since then, I’ve transformed myself, mind and body. I take joy in pavement pounding, lung burning, workout routines set to club music, 80s music and Justin Bieber. Bob Dylan, country ballads, fados and French love songs have their place, but not when I’m killin it. Working out is a release for my anxiety, fear, a way to connect with my strength and build up the fibers that stitch their way throughout my physical frame. It’s the one time during the day that is just for me. Any break in concentration on the task at hand will leave me out of step so I focus and remain present.
I’ve always been acutely aware that our time and place on this earth is tenuous and that kind of haunting sensitivity is anxiety-inducing. Pushing back and exerting myself allows me a tiny glimpse of invincibility. Relief, strength, poise, and mindfulness. Imagine making a routine of that. And from there discovering markets like Fairway and Whole Foods, specialty shops and smaller farmers markets on your way to and from this place. And from there discovering how to eat, how to cook, how to create. And so maybe I ascribe a little too much of my current life to the day I decided not to give up on the gym and to instead get up every week and do it like my job. Though the gym is closed, I now have the knowledge and drive to find a new routine. I’ve been taking new routes home, trying to find new markets, new classes, new times and a new routine. Whereas routine is a grounding force, breaking it is refreshing and freeing, even if jarring.
On my way home from one of these experiments I happened upon a Whole Foods I didn’t know was there and in it I found these gorgeous fennel bulbs. I knew just what I had to do. The heft in this soup comes from cannellini beans in a base of fennel and onions. The brightness comes from lemon juice and lemon zest. If you’re making this soup, you must make the pesto because therein lies its strength and flavor. The pesto is not just a supporting cast in this soup, it’s the star, the main bill, the thing that makes this work. Almonds, a hint of pecorino, refreshing mint, a little olive oil and more zest add a baseline of citrus, a subtle texture and almost all the flavor.
This soup is versatile. Slowly but surely turning the volume up on this or that to enhance a certain tone is key here. If you’re looking for a stronger flavor, you could add a dash of smoked paprika, but for the pure lightness, a little salt, pepper and lots of lemon is all it needs. Don’t like mint? Use cilantro or dill. When you reach perfect pitch, you’ll know. Because you’ll keep coming back. This is the backbones to cooking really. Taste and tune. Balance. Letting your tastes be the guide. And the subtle realization over time that this is nourishing you.
FENNEL & CANNELLINI BEAN SOUP W/ ALMOND, LEMON & MINT PESTO
INGREDIENTS:
For the Soup:
- 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
- juice of 1 lemon
- 1/2 teaspoon white vinegar
- 1 (15 ounce) can cannellini beans, drained and rinsed
- salt and pepper to taste
- 1/4 cup pepitas, toasted (optional for topping)
For the Pesto:
- 1/2 cup almonds, toasted
- 3 tablespoons small fresh mint leaves
- zest 1 lemon, plus 1 tablespoon lemon juice
- 2 tablespoons pecorino romano cheese, finely shredded
DIRECTIONS:
For The Soup:
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 10 minutes or until crisp-tender (do not brown), stirring occasionally.
Add remaining 1/4 teaspoon salt, 2 1/2 cups water, vinegar, lemon juice and beans. At this point you may want to add about 6 0r 7 turns of the pepper mill. Bring to a boil; cover, reduce heat, and simmer 15 minutes. At this point you can use a hand blender to blend it into a smooth soup you can use a regular blender. Do this by placing 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 the lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with the balance of the mixture.
For the Pesto:
Combine almonds, mint, zest, juice and cheese in a food processor and blend until crumbly.
Serve:
Divide soup among 4 bowls; top with almond mixture and drizzle with remaining 2 teaspoons of olive oil. Garnish with fennel fronds and mint. Add toasted pepitas if desired.
A gorgeous combination of uplifting flavours and ingredients, Amanda and wonderful pictures. I love the whimsical soup & pesto presentation. Good to find new routines, which lead to new discoveries and their appreciation and suddenly, while you think you’ve just moved an inch, you feel like you’ve conquered continents. Keep up the good spirit.
Nicole
Thank you, Nicole. I like the way you write. You’re totally right about new routines and discoveries and that feeling of how far you’ve come when you didn’t even see it happening. xo
What a beautiful looking soup! You’ve got some very delicate flavours combined with hearty, filling beans. Definitely a good one with roasted garlic on toast 🙂
You said the magic word, MD. Roasted Garlic….my weakness. This soup is exactly as you described, delicate flavors, yet hearty and filling. It was a pleasant surprise.
Delicious flavors, Amanda. I’ve also been adding beans to soups lately, but I like your creamy version, with the crumbly pesto on top. And all those fresh herbs. I understand how you feel about finding a new routine now your gym is closed; last year my yoga classroom underwent repairs, and the temporary classroom was much further away from home, which meant: new itinerary, new schedule, new bakery (too far to go there on a daily basis now… 🙁 and amazing new cheese store), and also a new atmosphere. I figure you must be in a similar situation these days; it is a strange feeling giving up something you got used to and felt familiar, but it isn’t a bad thing. Plus all these “new things” are enjoyable, aren’t they?
I totally agree, Darya. That’s exactly what it feels like. I felt silly writing about it on the blog, but it’s not a complaint about the gym closing and convenience as it is a meditation on routine, persistence and all of the discoveries you make when you’re forced to make even a little change. My whole schedule is different now, which also requires other people to adapt too. It’s pretty cool. Sometimes life needs to force you into a change when you don’t seek it out. As for the soup, the crumbly pesto is the best part. I love how beans make a soup creamy without any cream or dairy. It’s a wonderful solution. So great to hear from you. Loving your instafeed.
Yummy! I love fennel!
Thanks, Arthur. I wouldn’t be surprised if you grew it. I’ll have to stop by and see if you do 🙂
I love soups like this one and it reminds me of a Spanish almond soup I make at Christmas. Your recipe is full of ingredients I like, such as fennel, cannellini beans and almonds, While good for you, this type of soup also takes great. Your recipe looks delicious.
Thanks, Jovina. When I was looking at the fennel, I brought it into the other room so my husband could taste its wonderfulness. As kids we both hated black licorice, but this fennel was like candy. A vegetable that tastes like candy but looks like an onion with dill growing out of it. I couldn’t believe that nature would make something so magical and miraculous. I don’t know why I was so in love with this fennel. Using it as a base for a soup was so subtle and delicious. You should give this one a shot. Anything Spanish btw, is delicious in my book. I’d love to see your recipe.
Another beautifully written and delicious looking post Amanda. Last weekend I served roasted fennel with chicken, accompanied by a warm bean and pesto salad. Always use Pecorino Romano, added pepitas for crunch…parallel universe! X
That is a bizarre coincidence. I really like the fennel/chicken combo. I like to add a little liquor and some oranges to it too. Thanks for the compliment. I hope you’re enjoying the weather over there. It’s always fun to watch the Open and pine for summer days 🙂
Amanda, I find great delight in your blogs. Where as it is not soup weather here ….this one is something to come back to in a few months as the climate changes.
Thank you, Katherine. That’s a beautiful compliment. Enjoy the lovely weather while you have it :))) then send it here!
gawd, bowls and bowls of soup this weekend because apparently it’s gonna snow again around these parts. i could cry.
last month dw bought 20lbs of beans, in which i dubbed this the Winter of Toots. bean soup it is with glorious fennel and mint.
Hahaha that’s awesome. It’s s snowing again now. Definitely time to restock for this…. The citrus reminds me of warmer weather. Stay dry!
Amazing soup, Amanda! I love fennels but it has never occurred to me to combine them with cannellini beans, let alone blend them. This soup simply excites me! Beautiful!
Thanks so much, Francesca. It really is a tasty combo. I think you’d enjoy it. Have a great weekend!
I think I know what you mean by describing your discovery of your physical “powers” as opposed to intellectual ones. Working out really is so deliberating, yet I have shamelessly neglected it during the last years. In fact I was thinking about going for a run or read a few posts, and see what happened! I really love your soup and the pesto that goes with it, and I really loved your introduction, Amanda, even though the loss of your “home” gym of course is a sad thing. Hope you´re doing fine anyway! Sabine
Thank you, Sabine. I think knowing your physical powers are there is important in and of itself even if you neglect them from time to time. If you’re not in a routine it gets hard. Things are good here. I actually have more work travel coming up so I’ll be having more of this soup to keep my super powers up and running, like you raising your kids and blogging. It seems we have super powers even when not at the gym ☺ Be well!
these are the fun parts (mostly) of life, you´re doing the serious stuff, Amanda!
It’s all work and play. Super powers nonetheless?!
I do enjoy lemon flavor in a soup. (Avgolemeno, anyone?) Although I’ve never added fennel to my soups, I can imagine how nicely it would accompany the lemon to make a great tasting dish. Garnishingit with a bit of minty pesto was a very nice touch, Amanda. You’ve treated us to another wonderful post. Thank you.
Thank you, John. You are too kind. Fennel adds a lovely subtle flavor. I need to try my hand at avgolemeno next!
Yes, as we have been conversing about on our site, exercise is great not just to make you feel better, be healthier but also feel more empowered. I’m sorry your gym has shut, but no doubt you’ll find another routine. You know I would run in Central Park if I were you 😉
What great inspiration for the soup Amanda, thank you! Mr H loves creamy vegetable soups (creamy in the sense of purée texture, not in the sense of added cream) and I’m always lacking in ideas of making interesting ones. So is he, ahem…
xx
I totally agree and so glad you took up running again. I bike in Central park sometimes. It’s a beautiful city. This soup is really great. The pesto part makes it and adds heft and flavor. Have a great week!
I make a lot of different kinds of bean soups throughout the year but yours is so intriguing with all the flavors you have created. I can’t wait to give it a try as it sounds delicious.
Thanks, Karen . Definitely make the pesto with it. You turned me on to the cannelloni beans so you would like this!
You always make everything look delicious, Amanda. The vinegar sounds intriguing. I haven’t tried any soup with vinegar. Hmm…
I am a huge fan of fennel and for years i have roasted it and then eaten it sliced paper thin and cold with everything (no-one else here likes it so I have carte blanche) and now THIS exquisite soup. Thank you for this marvellous recipe. I do understand about grounding routines and I had to nod when you spoke of the temporary nature of our lives. I find this a very freeing concept. Have you found a new gym? I hope so. Your work out sounds like my morning yoga. if I miss it i am sodden and heavy all day! Now, I have a tiny bit of mint in the glasshouse I am going to make a little of your pesto as my first step. love c
What a beautiful comment. Your fennel sounds amazing. I would definitely do that. I did find a few new classes but it’s funny that I had to take my own advice because work sent me cross country for a week, bye time zone new routine and now back. I’ve been drinking fresh mint tea all week! You will love this soup. Have a wonderful weekend! Xo
Beautiful, Amanda! I just added some needed ingredients to my list so I can make this lovely soup for a potluck gathering tomorrow evening. My girlfriends will love it.Thank you! I went on a fennel kick a number of years ago and went crazy with it…until our Norwegian exchange student said no more until she went home! (What were you just saying about balance? :)) I was nodding my head as I read about breaking routine and new discoveries. There is so much value in ritual and routine, and also in stepping away and seeing things anew.
Thanks, Hannah! I love hearing from you and hope you like the soup. The key is the pesto. Lol re your exchange student! My routine is constantly adjusting and it’s helpful to adapt. Be well! Enjoy the pot luck!