Caponata with cheesy polenta
Make something different for dinner with vegetable-rich caponata and cheesy polenta. It's healthy, gluten-free, full of nutrients and sure to satisfy
Cannellini bean & fennel ragu
Serves 2
Easy
Prep:
Cook:
Get four of your five-a-day in this comforting cannellini bean and fennel ragu with pancetta, tomatoes and a herby gremolata topping
Skip to ingredients
- 1 tbsp olive oil
- 1 onionfinely sliced
- 2 celerysticks, finely chopped
- 1 fennel bulbtrimmed and sliced
- 1 large garlic clovegrated
- 50g pancettachopped
- 400g can cannellini beansdrained and rinsed
- 150g cherry tomatoeshalved
- 2 tbsp tomato purée
- 300ml low-salt vegetable stock
- 1 tbsp red wine vinegar
- grated parmesanand crusty bread, to serve (optional)
For the gremolata
- ½ small bunch of basilfinely chopped
- ½ small bunch of parsleyfinely chopped
- 1 lemonzested
- ½ garlic clovegrated
Nutrition: Per serving
- kcal394low
- fat16g
- saturates5g
- carbs37g
- sugars11g
- fibre16g
- protein18g
- salt1.6g
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.
