By BBC Good Food
Cannellini bean & fennel ragu
Instructions
Prep:20minCook:15min
Get four of your five-a-day in this comforting cannellini bean and fennel ragu with pancetta, tomatoes and a herby gremolata topping
Updated at: Tue, 12 Nov 2024 09:23:18 GMT
Nutrition balance score
Great
Glycemic Index
38
Low
Glycemic Load
18
Moderate
Nutrition per serving
Calories401 kcal (20%)
Total Fat17.7 g (25%)
Carbs40.9 g (16%)
Sugars12.1 g (13%)
Protein18.9 g (38%)
Sodium470 mg (23%)
Fiber16.8 g (60%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
1 Tbspolive oil
1onion
finely sliced
2celery sticks
finely chopped
1fennel bulb
trimmed and sliced
1garlic clove
large, grated
50gpancetta
chopped
400gcan cannellini beans
drained and rinsed
150gcherry tomatoes
halved
2 Tbsptomato purée
300mllow-salt vegetable stock
1 Tbspred wine vinegar
parmesan
grated
crusty bread
to serve, optional
0.5 bunchbasil
small, finely chopped
0.5 bunchparsley
small, finely chopped
1lemon
zested
0.5garlic clove
grated
Instructions
View on BBC Good Food
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