Italian Pork & Fennel Ribollita
with Israeli Couscous & Garlic Crumbly Cheese
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 quantities provided above are averages only.
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
Ingredients
1
onion
3 clove
garlic
1
tomato
1
carrot
½ sachet
fennel seeds
1 packet
pork mince
1 packet
Israeli couscous
(Contains Gluten; )
1 sachet
Chicken-Style Stock Powder
½ packet
tomato paste
1 pinch
chilli flakes
1 sachet
Garlic & Herb Seasoning
1 packet
Greek salad cheese/feta cheese
(Contains Milk; )
1 bag
baby spinach leaves
Not included in your delivery
olive oil
3 cup
water
Nutrition Values
Utensils
Cooking Steps
Finely chop the brown onion, garlic and tomato. Thinly slice the carrot into half-moons.
Heat a large saucepan over a medium-high heat with a drizzle of olive oil. Cook the onion, fennel seeds (see ingredients) and carrot 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 the heat to a simmer and cook 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 mixture to a small bowl, then crumble in the cheese and stir to combine. Season 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 crumbly cheese to serve.