Cannellini Bean & Fennel Ragu Recipe

Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and garlic, sauté until translucent.

Add fennel, carrot, and celery to the pot. Cook for about 5 minutes, until the vegetables are tender.

Stir in dried oregano, dried thyme, and red pepper flakes (if using).

Add cannellini beans, diced tomatoes, and vegetable broth to the pot. Season with salt and pepper to taste.

Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, stirring occasionally.

Remove the lid and continue to simmer for another 10-15 minutes, until the sauce has thickened.

Serve the ragu over cooked pasta or rice. Garnish with fresh basil.