Name: Cannellini bean & fennel ragu
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2
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

Cannellini bean & fennel ragu in a pan with a pot of gremolata alongside

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)

For the gremolata

½ small bunch of basil
finely chopped
½ small bunch of parsley
finely chopped
1 lemon
zested
½ garlic clove
grated

Method

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