Cannellini bean & fennel ragu

Name: Cannellini bean & fennel ragu
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: European, Italian, Mediterranean
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