Cannellini bean & fennel ragu
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- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Get four of your five-a-day in this comforting cannellini bean and fennel ragu with pancetta, tomatoes and a herby gremolata topping
| Highlight | Nutrient | Unit |
|---|---|---|
| low in | kcal | 394 |
| fat | 16g | |
| saturates | 5g | |
| carbs | 37g | |
| sugars | 11g | |
| fibre | 16g | |
| protein | 18g | |
| salt | 1.6g |
Ingredients
- 1 tbsp olive oil
- 1 onion , finely sliced
- 2 celery sticks, finely chopped
- 1 fennel bulb , trimmed and sliced
- 1 large garlic clove , grated
- 50g pancetta , chopped
- 400g can cannellini beans , drained and rinsed
- 150g cherry tomatoes , halved
- 2 tbsp tomato purée
- 300ml low-salt vegetable stock
- 1 tbsp red wine vinegar
- grated parmesan and crusty bread, to serve (optional)
For the gremolata
- ½ small bunch of basil , finely chopped
- ½ small bunch of parsley , finely chopped
- 1 lemon , zested
- ½ garlic clove , grated
Method
- STEP 1
Heat the oil in a frying pan over a medium heat and fry the onion, celery and fennel for 5 mins. Add the garlic and pancetta, and fry for 5 mins more.
- STEP 2
Stir in the beans, then add the tomatoes, tomato purée, stock and vinegar. Stir, bring to a simmer and cook, uncovered, for 10 mins. Season to taste.
- STEP 3
For the gremolata, mix everything together in a small bowl. Set aside.
- STEP 4
Spoon the ragu into bowls and top with the gremolata. Scatter over some parmesan, if using, and serve with crusty bread, if you like.
Goes well with
Recipe from Good Food magazine, June 2020
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