Hearty Kale, Garbanzo Beans and Egg Ragout
Chef's Recipes

Hearty Kale, Garbanzo Beans and Egg Ragout

I would call this a hearty ragout - the ingredients are healthy, straight forward and absolutely delicious!  Drizzle with extra virgin olive oil for added aroma when ready to serve.

Serves 4-6 


  • ¼ cup extra virgin olive oil
  • 4 oz pancetta – diced
  • 6 ea garlic cloves – peeled and minced
  • 1 ea onion – peeled and diced
  • 1 tsp fennel seeds – toasted 
  • 1 jar Marinelli Sauce® (Tomato Basil)
  • 2 cans garbanzo beans – drained and rinsed
  • 1½ cups chicken stock
  • 1 lb kale- washed, stemmed and coarsely chopped
  • sea salt, freshly ground pepper
  • 6 ea eggs, poached
  • parsley – chopped
  • Reggiano cheese - grated

Cooking Instructions

  1. In a large saucepan, add extra virgin olive oil and place on medium heat.  Add pancetta and cook until lightly browned and rendered.
  2. Add onions and fennel seeds - toss to coat.  Cook for 3 minutes.  Add garlic and heat through.  Do not allow to brown.
  3. Add sauce, beans and stock.  Bring to a simmer.  Adjust seasoning as required.
  4. Stir in kale and allow to cook for about 2 – 3 minutes.  The kale should remain vibrant green.
  5. Ladle into warm bowls and place poached egg on top.  Garnish with parsley, cheese and extra virgin olive oil as required.

Note: for a vegetarian friendly recipe, eliminate pancetta and substitute vegetable stock for the chicken stock.

Boun appetito!

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