Cannellini Bean and Fennel Ragu

• olive oil↗1 tbsp tbsp
• onion↗1

  finely sliced

• celery↗2

  stalks, finely sliced

• fennel bulb1

  trimmed and sliced

• garlic clove↗1 large

  grated

• pancetta↗50g g

  sliced

• cannellini beans↗400g can g

  drained and rinsed

• cherry tomatoes↗150g g

  halved

• tomato purée↗2 tbsp tbsp
• low-salt vegetable broth↗300ml ml
• red wine vinegar↗1 tbsp tbsp
• grated Parmesan

  and crusty bread for serving (optional)

• basil↗½ small bunch of

  finely sliced

• parsley↗½ small bunch of

  finely sliced

• lemon↗1

  zested

• зубчик часнику↗½

  тертий

Step-by-step instructions

1. 1

   Heat the oil in a pan over medium heat and sauté the onion, celery and fennel for 5 minutes. Add the garlic and pancetta and sauté for another 5 minutes.

2. 2

   Add the beans, then the tomatoes, tomato purée, broth and vinegar. Stir, bring to a gentle boil and cook uncovered for 10 minutes. Season to taste.

3. 3

   For the gremolata, combine all ingredients in a small bowl. Set aside.

4. 4

   Spoon the ragu onto plates and sprinkle with the gremolata. Top with grated Parmesan, if using, and serve with crusty bread, if desired.