Cannellini bean & fennel ragu

5-a-day cannellini beans fennel fibre gremolata low calorie midweek meal ragu vitamin c

N/A

Source

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

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.