CANNELLINI BEAN & FENNEL RAGU

Cannellini bean & fennel ragu image

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

Provided by Esther Clark

Time 35m

Number Of Ingredients 16

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

Steps:

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.
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.
For the gremolata, mix everything together in a small bowl. Set aside.
Spoon the ragu into bowls and top with the gremolata. Scatter over some parmesan, if using, and serve with crusty bread, if you like.

Nutrition Facts : Calories 394 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 11 grams sugar, Fiber 16 grams fiber, Protein 18 grams protein, Sodium 1.6 milligram of sodium