Fagioli all’uccelletto: ricetta tradizionale toscana

cannellini beans

🥗Healthier: navy beans

💰Cheaper: pinto beans

Pinto beans are more affordable and widely available.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water

Using water is a cost-saving option.

black pepper

🥗Healthier: white pepper

💰Cheaper: black peppercorns

Black peppercorns are often cheaper in bulk.

Soak cannellini beans overnight in water.

Drain and rinse the soaked beans.

Heat olive oil in a large skillet over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add sage and rosemary, cooking for another minute to release flavors.

Mix in tomato paste and cook for 2-3 minutes until slightly caramelized.

Pour in vegetable broth and bring to a simmer.

Add the soaked cannellini beans and season with salt, black pepper, and red pepper flakes.

Cover and simmer for 30-40 minutes until beans are tender.

Check for seasoning and adjust as necessary.

Serve garnished with chopped parsley.

Cooking Techniques

Spice Level: