Italian Pork & Fennel Ribollita Stew
with Israeli Couscous & Parmesan
- Gluten
- Milk
This hearty pork and fennel soup that's hailed from Tuscany is just what the doctor ordered. With tender pearls of Israeli couscous, a touch of heat from the chilli flakes and a finishing crumble of garlic cheese, this is the type of recipe that’ll soon become a dinnertime staple. *This recipe is under 650kcal per serving.*
Ingredients
1
Brown Onion
1
carrot
½ sachet
fennel seeds
1 packet
pork mince
1 sachet
Chicken-Style Stock Powder
1 packet
tomato paste
1 sachet
Garlic & Herb Seasoning
1 bag
baby spinach leaves
2 clove
garlic
1 packet
Israeli couscous
(Contains: Gluten; )
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
Not included in your delivery
olive oil
3 cup
water
Nutrition Values
Utensils
Cooking Steps
• Finely chop onion and garlic. Thinly slice carrot into half-moons.
• Heat a large saucepan over medium-high heat with a drizzle of olive oil. • Cook onion, carrot and fennel seeds (see ingredients) until softened, 3-4 minutes. • Add pork mince and garlic and cook, breaking up pork with a spoon, until just browned, 4-5 minutes.
TIP: Fennel has a strong aniseed flavour, use less if you're not a fan!
• Add Israeli couscous to the pork and cook, stirring to combine, 1 minute. • Add the water, chicken-style stock powder, tomato paste and garlic & herb seasoning. • Bring to the boil, then reduce heat to a simmer and cook until slightly thickened, 14 minutes.
TIP: For best results, drain the oil from the pan before adding the sauce ingredients.
• Meanwhile, roughly chop baby spinach leaves.
• When the ribollita has simmered, add baby spinach and stir through until wilted, 1-2 minutes. Season to taste.
• Divide Italian pork and fennel ribollita stew between bowls. Sprinkle with grated Parmesan cheese to serve. Enjoy!
