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 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 current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
Brown Onion
1
tomato
1
carrot
½ sachet
fennel seeds
1 packet
pork mince
1 sachet
Chicken-Style Stock Powder
½ packet
tomato paste
1 pinch
Chili Flakes
1 sachet
Garlic & Herb Seasoning
1 bag
salad leaves
3 clove
garlic
1 packet
Israeli couscous
(Contains Gluten; )
1 packet
Greek salad cheese/feta cheese
(Contains Milk; )
Not included in your delivery
olive oil
3 cup
water
Nutrition Values
Utensils
Cooking Steps
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 1/2 the 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), a pinch of chilli flakes (if using) and 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 medium-high heat with a drizzle of olive oil. Cook remaining garlic until fragrant, 1 minute. Transfer garlic oil mixture to a small bowl, then crumble in cheese and stir to combine. Season with pepper. Set aside. Roughly chop salad leaves.
When the ribollita has simmered, add salad leaves and cook until wilted, 1-2 minutes. Season to taste with salt and pepper.
Divide Italian pork and fennel ribollita between bowls. Top with garlic crumbly cheese to serve.