Ingredients for - Cannellini bean & fennel ragu
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
10.
300ml low-salt vegetable stock
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
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.
![Cannellini bean & fennel ragu](https://tli.fra1.cdn.digitaloceanspaces.com/recipes/db/7c/50/db7c50f8d6a796a12203166c68c3c663-338-338.jpeg)
Recipe information
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Cooking:
20 min.
Servings per container:
2
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