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.
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chicken-style stock powder
garlic & herb seasoning
Greek salad cheese/feta cheese(ContainsMilk)
baby spinach leaves
Finely chop the brown onion, garlic and tomato. Cut the carrot (unpeeled) into 1cm half-moons.
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!
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.
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.
Add the baby spinach to the ribollita and cook until wilted, 1-2 minutes. Season to taste.
Divide the Italian pork and fennel ribollita between bowls. Top with the garlic cheese.