Name: Cannellini bean & fennel ragu
Prep time: 20 min
Cook time: 20 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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Cannellini bean & fennel ragu

1. 1 tbsp olive oil -

2. 1 onion , finely sliced -

3. 2 celery sticks, finely chopped -

4. 1 fennel bulb , trimmed and sliced -

5. 1 large garlic clove , grated -

6. 50g pancetta , chopped -

7. 400g can cannellini beans , drained and rinsed -

8. 150g cherry tomatoes , halved -

9. 2 tbsp tomato purée -

10. 300ml low-salt vegetable stock -

11. 1 tbsp red wine vinegar -

12. grated parmesan and crusty bread, to serve (optional) -

13. ½ small bunch of basil , finely chopped -

14. ½ small bunch of parsley , finely chopped -

15. 1 lemon , zested -

16. ½ garlic clove , grated -

How to cook deliciously - Cannellini bean & fennel ragu

1. Stage

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.

2. Stage

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.

3. Stage

For the gremolata, mix everything together in a small bowl. Set aside.

4. Stage

Spoon the ragu into bowls and top with the gremolata. Scatter over some parmesan, if using, and serve with crusty bread, if you like.