How To Make Cannellini Bean & Fennel Ragu
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Serves:
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 fennel bulb, thinly sliced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp red pepper flakes (optional)
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 1 cup vegetable broth
- Salt and pepper to taste
- Fresh basil, chopped (for garnish)
Instructions
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Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and garlic, sauté until translucent.
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Add fennel, carrot, and celery to the pot. Cook for about 5 minutes, until the vegetables are tender.
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Stir in dried oregano, dried thyme, and red pepper flakes (if using).
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Add cannellini beans, diced tomatoes, and vegetable broth to the pot. Season with salt and pepper to taste.
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Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, stirring occasionally.
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Remove the lid and continue to simmer for another 10-15 minutes, until the sauce has thickened.
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Serve the ragu over cooked pasta or rice. Garnish with fresh basil.
Nutrition
- Calories : 250kcal
- Total Fat : 8g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 650mg
- Total Carbohydrates : 38g
- Dietary Fiber : 8g
- Sugar : 7g
- Protein : 8g
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