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Cannellini bean & fennel ragu

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

Cannellini bean & fennel ragu

Name: Cannellini bean & fennel ragu
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2
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); ½ small bunch of basil finely chopped; ½ small bunch of parsley finely chopped; 1 lemon zested; ½ garlic clove grated

Esther Clark

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Serves 2

Easy

Prep: 20 mins

Cook: 15 mins

A star rating of 4.8 out of 5.32 ratingsRate

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Get four of your five-a-day in this comforting cannellini bean and fennel ragu with pancetta, tomatoes and a herby gremolata topping

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving

kcal394

low
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.

Recipe from Good Food magazine, June 2020

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A star rating of 4.8 out of 5.32 ratings

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