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"
Prep time:
20 min
Cook time:
15 min
Servings:
2 people

Health Score

High
Medium
Low
9.8 / 10
High score

Glycemic Index

Index
47
Low
Load
27
High

Nutrition per serving:

Calories394.00 kcal20%
Fat16.00 g23%
Carbs37.00 g14%
Sugars11.00 g12%
Protein18.00 g36%
Sodium1.60 mg0%
Fiber16.00 g57%
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index
47
Low
Glycemic Load
27
High

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

Directions

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