Cannellini bean & fennel ragu
Get four of your five-a-day in this comforting cannellini bean and fennel ragu with pancetta, tomatoes and a herby gremolata topping
Broccoli & pea soup with minty ricotta
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 2
Skip to ingredients
- 1 tbsp olive oilplus extra for drizzling
- 1 onionfinely chopped
- 2 celerysticks, chopped
- 1 garlic clovecrushed
- 200g broccolibroken into florets
- 150g fresh or frozen peas
- 500ml hot low-salt vegetable stock
- 1 lemonzested and juiced
- 100g ricotta
- 1 tbsp finely chopped mintplus a few whole leaves to serve
- 1 tbsp toasted pine nuts
- 2 slices breadto serve (optional)
Nutrition: Per serving
- kcal395
- fat19g
- saturates5g
- carbs31g
- sugars11g
- fibre12g
- protein19g
- salt1.1g
Method
step 1
Heat the oil in a flameproof casserole pot and fry the onion and celery for 10 mins. Add the garlic and fry for 1 min more.
step 2
Add the broccoli, peas and stock, bring to a simmer and cook, covered, for 10-15 mins, or until the broccoli is tender. Tip the mix into a blender and blitz until smooth, or use a hand blender. Season. Stir in half the lemon zest and juice, then taste, and add the rest, if you like.
step 3
Mix the ricotta with the mint and a pinch of salt. Ladle the soup into bowls, then top with the minty ricotta and the pine nuts. Drizzle over the extra olive oil and scatter with mint leaves, then serve with sliced bread, if you like.
