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
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!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The fennel seeds give this stew a distinctive aniseed flavour that divides opinion — those who enjoy fennel tend to love it, while others find it overpowering even at half the quantity.
- Ease of prep: One-pot cooking makes this a relatively easy meal to prepare, and the Israeli couscous cooks directly in the stew.
- Suggestions: Use less fennel if you are not a fan of aniseed flavours, as the recipe itself recommends; one reviewer also noted that adding mushrooms gave the dish an extra layer of flavour. One reviewer mentioned the stew came out quite watery, so keep an eye on the liquid level and simmer uncovered for a few extra minutes if needed.
- Next-day meals: Several reviewers noted there was plenty left over, making it a great option for lunch the following day.
