with Israeli Couscous
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.* *The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Allergens
Utensils
Tags
Olive oil
Brown Onion
1
Tomato
1
Carrot
1
Fennel seeds
0.5 sachet
Pork mince
1 packet
Water
3 cup
Chicken-Style Stock Powder
1 sachet
Tomato paste
0.5 packet
Garlic & Herb Seasoning
1 sachet
Baby spinach leaves
1 bag
Garlic
2 clove
Israeli couscous
1 packet
• Finely chop onion, garlic and tomato. Thinly slice carrot into half-moons.
• Heat a large saucepan over medium-high heat with a drizzle of olive oil. • Cook onion, fennel seeds (see ingredients) and carrot 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 and tomato to the pork and cook, stirring to combine, 1 minute. • Add the water, chicken-style stock powder, tomato paste (see ingredients) 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 cooking the sauce.
• 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 between bowls. Enjoy!
2009
kJ
Energy (kJ)
14.7
g
Fat
5.1
g
of which saturates
52
g
Carbohydrate
9.7
g
of which sugars
33.3
g
Protein
1137
mg
Sodium
