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Italian Pork & Fennel Ribollita

Italian Pork & Fennel Ribollita

with Israeli Couscous & Garlic Cheese

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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.

Allergens:GlutenMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

brown onion

3 clove

garlic

1

tomato

1

carrot

½ sachet

fennel seeds

1 packet

pork mince

1 packet

Israeli couscous

(ContainsGlutenMay be presentTree Nuts, Milk, Peanuts, Sesame, Soy)

1 sachet

chicken-style stock powder

½ tin

tomato paste

1 sachet

garlic & herb seasoning

1 packet

Greek salad cheese/feta cheese

(ContainsMilk)

1 bag

baby spinach leaves

Not included in your delivery

Olive Oil

3 cup

water

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2321 kJ
Fat20.5 g
of which saturates8.9 g
Carbohydrate54.6 g
of which sugars12.9 g
Protein37.9 g
Sodium1603 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pan
Lid
Small Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Finely chop the brown onion, garlic and tomato. Cut the carrot (unpeeled) into 1cm half-moons.

2

Heat a large saucepan over a medium-high heat with a drizzle of olive oil. Cook the onion, carrot and fennel seeds (see ingredients) until softened, 3-4 minutes. Add the pork mince and 1/2 the garlic and cook, breaking up the 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!

3

Add the Israeli couscous and tomato to the pork and cook, stirring to combine, 1 minute. Add the water, chicken-style stock powder, tomato paste (see ingredients), a pinch of chilli flakes (if using) and the garlic & herb seasoning. Bring to the boil, then reduce to a simmer until slightly thickened, 14 minutes.

4

While the ribollita is simmering, heat a small frying pan over a medium-high heat with a drizzle of olive oil. Cook the remaining garlic until fragrant, 1 minute. Transfer the garlic oil to a small bowl. Crumble the cheese into the garlic oil and stir to combine. Season to taste with pepper. Set aside. Roughly chop the baby spinach leaves.

5

Add the baby spinach to the ribollita and cook until wilted, 1-2 minutes. Season to taste.

6

Divide the Italian pork and fennel ribollita between bowls. Top with the garlic cheese.