Cannellini bean & fennel ragu in a pan with a pot of gremolata alongside

Cannellini bean & fennel ragu

  • Rating: 5 out of 5.3 ratings
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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

Nutrition: Per serving
HighlightNutrientUnit
low inkcal394
fat16g
saturates5g
carbs37g
sugars11g
fibre16g
protein18g
salt1.6g
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Ingredients

For the gremolata

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

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    Overall rating

    Rating: 5 out of 5.3 ratings
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