Cannellini bean & fennel ragu
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Cannellini bean & fennel ragu

By Esther Clark

Contains pork – recipe is for non-Muslims only

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

  • Prep:20 mins
    Cook:15 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 394
  • fat 16g
  • saturates 5g
  • carbs 37g
  • sugars 11g
  • fibre 16g
  • protein 18g
  • salt 1.6g

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

Method

  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.

  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.

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

  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.

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