Fagioli all'uccelletto with Tomato and Sage

Ingredients

• 2 cups (400g) dried cannellini beans, soaked overnight 2 cups (400g) dried cannellini beans, soaked overnight
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• 1 tablespoon fresh sage leaves, chopped 1 tablespoon fresh sage leaves, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 54g, 5g
• Protein: 15g
• Fiber: 12g
• Salt: 1.5g

Preparation

1. 1.
   Drain and rinse the soaked cannellini beans.
2. 2.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sauté until translucent.
3. 3.
   Add the diced tomatoes, tomato paste, vegetable broth, and sage leaves to the pot. Stir well to combine.
4. 4.
   Add the soaked cannellini beans to the pot and season with salt and pepper.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 1.5 to 2 hours, or until the beans are tender and the flavors have melded together.
6. 6.
   Adjust the seasoning if needed and serve hot.

Treat your ingredients with care...

• Cannellini beans — Make sure to soak the dried beans overnight to ensure they cook evenly and become tender.

Tips & Tricks

• For a creamier texture, you can mash some of the cooked beans with a fork before serving.
• Serve Fagioli all'uccelletto with crusty bread to soak up the delicious sauce.
• If you prefer a spicier version, add a pinch of red pepper flakes to the sauce.

Serving advice

Serve Fagioli all'uccelletto as a main course accompanied by a fresh green salad and crusty bread. It can also be served as a side dish alongside grilled meats or roasted vegetables.

Presentation advice

Garnish the dish with a sprinkle of freshly chopped sage leaves for a pop of color. Serve it in a rustic ceramic bowl to enhance the traditional Italian feel.