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Recipe Instructions

Cook the risoni in a saucepan of boiling water following packet directions or until just tender. Drain well. Cover to keep warm.

Meanwhile, heat the oil in a large non-stick frying pan over medium heat. Add the carrot, celery, onion and fennel. Cook, tossing occasionally, for 5 mins or until vegetables are tender. Add the garlic, thyme leaves, lemon rind and half the fennel fronds. Cook, stirring, for 1 min or until aromatic. Add the stock and simmer for 2-3 mins or until liquid is almost evaporated. Add the beans and stir to combine. Season.

Arrange the risoni over a serving platter. Top with the bean mixture and remaining fennel fronds. Drizzle with the lemon juice. Sprinkle with thyme sprigs. Season. Serve warm or at room temperature.

Recipe Ingredient

200g risoni

36.40 gm olive oil

2 carrots, halved lengthways, thinly sliced diagonally

2 celery sticks, thinly sliced diagonally

1 red onion, thinly sliced

1 small fennel, thinly sliced, fronds reserved

2 garlic cloves, crushed

20.00 ml thyme leaves

1 lemon, rind finely grated, juiced

125ml chicken stock

400g can cannellini or butter beans, rinsed, drained

Thyme sprigs, to serve

Cook Time


Prep Time


Total Time



59.58 calories

7.3 grams fat

1.0 grams saturated fat

37.4 grams carbohydrates

3.7 grams sugar

8.7 grams protein

917.8 milligrams cholesterol

76.4 milligrams sodium


Recipe Category

Dinner, lunch


Canned beans, chicken stock, fennel, garlic, gluten allergy, milk allergy, onion, pasta, peanut allergy, sesame allergy, soy allergy, tree nut allergy, wheat allergy, entertaining, family friendly, weeknight, side, dinner, lunch, side dishes, savoury, healthy, low fat, easy, simple


This beautiful warm bean salad makes the perfect side to a hearty meal, with notes of carrot, celery and fennel.

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