Fagioli all’Uccelletto: A Traditional Tuscan Dish

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Fagioli all’Uccelletto

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Course Main Course

Cuisine Italian

Equipment

• Equipment Needed
• A medium-sized pot (for cooking beans, if using dried)
• A large skillet or frying pan
• A wooden spoon
• A can opener (if using canned beans)
• A colander (if using dried beans)

Ingredients

  

• Ingredients:
• 2 cups dried cannellini beans or 4 cups canned beans, drained and rinsed
• 2 tablespoons extra virgin olive oil
• 3 garlic cloves minced
• 1 tablespoon fresh sage leaves or 1 teaspoon dried sage
• 1 14.5 oz can of diced tomatoes
• Salt and pepper to taste
• 1 cup vegetable broth or water
• Red pepper flakes optional, for a little heat

Instructions

 

• Instructions:
• Prepare the Beans:
• If you're using dried beans, rinse them under cold water. Soak them in water overnight (or use the quick soak method by boiling them for 2 minutes, then letting them sit, covered, for 1 hour). Drain and set aside.
• If you’re using canned beans, just drain and rinse them under cold water, and you’re good to go!
• Sauté the Garlic and Sage:
• Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 2-3 minutes until fragrant but not browned.
• Add the fresh sage leaves (or dried if that's what you're using) and cook for another minute, stirring occasionally.
• Simmer the Tomatoes:
• Pour in the canned diced tomatoes along with their juice. Stir in the vegetable broth or water, and let the mixture come to a simmer. Cook for about 10-12 minutes to let the flavors combine and the sauce thicken slightly.
• Add the Beans:
• Stir in the cooked (or canned) beans. Season with salt, pepper, and red pepper flakes if you’re using them.
• Simmer the beans in the tomato sauce for another 20-30 minutes, stirring occasionally. The beans should absorb the tomato sauce and become tender.
• Adjust Consistency:
• If the sauce is too thick, add a little more broth or water to reach your desired consistency. Taste and adjust seasoning if needed.
• Serve and Enjoy:
• Serve the Fagioli all'Uccelletto hot, drizzled with a little extra virgin olive oil. You can also garnish it with more fresh sage or a sprinkle of Parmesan if desired.
• Variations:
• Meat Option: You can add a few sausages (preferably Tuscan) to the dish for added flavor. Just slice them up and add them to the skillet when you sauté the garlic and sage.
• Vegetarian/Vegan: This dish is naturally vegan and vegetarian, but if you want a creamy twist, you can add a spoonful of vegan sour cream or plant-based cheese as a topping.
• Beans: While cannellini beans are the traditional choice, you can also use other white beans like great northern or butter beans for a similar texture and taste.
• Dietary Substitutions:
• Gluten-Free: This dish is naturally gluten-free. Just make sure to use gluten-free broth if you’re buying pre-made vegetable broth.
• Low-Sodium: Use a low-sodium vegetable broth or water and adjust the salt to taste.
• Nut-Free: No nuts in this dish, so it’s safe for nut allergies!

Keyword Fagioli all'Uccelletto

Fagioli all’Uccelletto is a simple yet flavorful dish from Tuscany, particularly associated with the region around Florence. This classic Italian recipe is all about white beans simmered in a rich tomato sauce, garlic, sage, and olive oil. It’s a great side dish that pairs well with meat or even as a main for vegetarians. Let me show you how I make it, based on my overall experience.

What to Expect:

Fagioli all’Uccelletto is a comforting and flavorful dish with beans that are tender and soak up the rich tomato sauce. The sage and garlic give it a wonderful depth, and the olive oil adds richness. It’s a filling, hearty dish that works well as a side or a main for a lighter meal.

Recipe Overview

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4
Ease of Cooking: Easy

Ingredients:

• 2 cups dried cannellini beans (or 4 cups canned beans, drained and rinsed)
• 2 tablespoons extra virgin olive oil
• 3 garlic cloves, minced
• 1 tablespoon fresh sage leaves (or 1 teaspoon dried sage)
• 1 (14.5 oz) can of diced tomatoes
• Salt and pepper, to taste
• 1 cup vegetable broth or water
• Red pepper flakes (optional, for a little heat)
• > Go get the must-have equipment and ingredients for creating a Savory  #Fagioli all’Uccelletto now.

Equipment Needed:

• A medium-sized pot (for cooking beans, if using dried)
• A large skillet or frying pan
• A wooden spoon
• A can opener (if using canned beans)
• A colander (if using dried beans)
• > Go get the must-have equipment and ingredients for creating a Savory  #Fagioli all’Uccelletto now.

Instructions:

1. Prepare the Beans:
   • If you’re using dried beans, rinse them under cold water. Soak them in water overnight (or use the quick soak method by boiling them for 2 minutes, then letting them sit, covered, for 1 hour). Drain and set aside.
   • If you’re using canned beans, just drain and rinse them under cold water, and you’re good to go!
2. Sauté the Garlic and Sage:
   • Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 2-3 minutes until fragrant but not browned.
   • Add the fresh sage leaves (or dried if that’s what you’re using) and cook for another minute, stirring occasionally.
3. Simmer the Tomatoes:
   • Pour in the canned diced tomatoes along with their juice. Stir in the vegetable broth or water, and let the mixture come to a simmer. Cook for about 10-12 minutes to let the flavors combine and the sauce thicken slightly.
4. Add the Beans:
   • Stir in the cooked (or canned) beans. Season with salt, pepper, and red pepper flakes if you’re using them.
   • Simmer the beans in the tomato sauce for another 20-30 minutes, stirring occasionally. The beans should absorb the tomato sauce and become tender.
5. Adjust Consistency:
   • If the sauce is too thick, add a little more broth or water to reach your desired consistency. Taste and adjust seasoning if needed.
6. Serve and Enjoy:
   • Serve the Fagioli all’Uccelletto hot, drizzled with a little extra virgin olive oil. You can also garnish it with more fresh sage or a sprinkle of Parmesan if desired.

Variations:

• Meat Option: You can add a few sausages (preferably Tuscan) to the dish for added flavor. Just slice them up and add them to the skillet when you sauté the garlic and sage.
• Vegetarian/Vegan: This dish is naturally vegan and vegetarian, but if you want a creamy twist, you can add a spoonful of vegan sour cream or plant-based cheese as a topping.
• Beans: While cannellini beans are the traditional choice, you can also use other white beans like great northern or butter beans for a similar texture and taste.
• > Go get the must-have equipment and ingredients for creating a Savory  #Fagioli all’Uccelletto now.

Dietary Substitutions:

• Gluten-Free: This dish is naturally gluten-free. Just make sure to use gluten-free broth if you’re buying pre-made vegetable broth.
• Low-Sodium: Use a low-sodium vegetable broth or water and adjust the salt to taste.
• Nut-Free: No nuts in this dish, so it’s safe for nut allergies!

Nutritional Information Per Serving:

• Calories: 280
• Protein: 13g
• Carbohydrates: 40g
• Fat: 10g
• Fiber: 10g
• Sodium: 300mg (depending on the broth and salt added)

Cost of Ingredients:

• Beans (dried): $2-$3
• Olive oil, garlic, sage, tomatoes: $5
• Broth: $2
• Total: Around $9-$10, making it an affordable and hearty meal!

Notes:

• What to expect: This dish is filling and perfect for a cozy evening. The beans will soak up the tomato sauce, making each bite flavorful and comforting. It’s also perfect for meal prepping, as the flavors improve after sitting for a day.
• Storing leftovers: Keep leftovers in the fridge for up to 3-4 days. It also freezes well for up to 3 months.

I hope this guide has made making Fagioli all’Uccelletto seem a little less daunting. Or have you tried it before? Please, be honest, and let me know in the comment below. I like to hear feedback from a real person like you, so please, leave your honest comment!