Transport yourself to Tuscany with a comforting bowl of Fagioli all'Uccelletto tonight!

1

Begin by cooking the cannellini beans. If using dried beans, soak them overnight and then boil them in fresh water for about 1 hour until tender. If using canned beans, drain and rinse them under cold water.

2

In a large skillet, heat 3 tablespoons of olive oil over medium heat.

3

Add minced garlic to the skillet and sauté until fragrant, about 1-2 minutes. Be careful not to let the garlic brown burn.

4

Incorporate the sage leaves and continue to sauté for another 1-2 minutes, allowing their flavor to infuse into the oil.

5

Add the canned tomatoes to the skillet, breaking them up with a wooden spoon. Allow the sauce to simmer without a lid for about 10-15 minutes, stirring occasionally.

6

Once the sauce has thickened slightly, add the cooked cannellini beans to the pan, stirring to combine.

7

Season with salt and black pepper to taste, and simmer for an additional 5-10 minutes, allowing the beans to absorb the flavors.

8

Serve warm, garnished with fresh sage leaves if desired.

4

• Add diced pancetta or bacon for a meaty twist.
• Incorporate seasonal vegetables like kale or spinach for added nutrition.
• Experiment by adding a pinch of red pepper flakes for a slight kick!

• For added richness, finish the dish with a swirl of high-quality olive oil just before serving.
• Using fresh, home-cooked beans enhances the texture and flavor significantly.
• Pair with crusty bread for a perfect meal solution!

• fat: 8 grams
• fiber: 10 grams
• protein: 12 grams
• calories: 240
• carbohydrates: 36 grams

Fagioli all'Uccelletto provides a great source of plant-based protein from the beans, fiber for digestion, and antioxidants from the tomatoes, making it a nourishing and hearty dish.

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