Teresa's Recipes
Zuppa di Fagioli all'Uccelletto
Zuppa di Fagioli all'Uccelletto is a heartwarming Tuscan bean soup, celebrated for its robust flavors and comforting consistency. This traditional dish boasts the earthy richness of cannellini beans, brightened by the sweetness of tomatoes, aromatic garlic, and fragrant sage. A staple of rustic Italian cuisine, this soup not only nourishes the body but also warms the soul, making it perfect for chilly evenings or family gatherings. Traditionally, this soup reflects the essence of Tuscan cooking: simple, wholesome ingredients transformed into something truly special.
Ingredients
- 1 cup Dried cannellini beans
- 2 tablespoons Olive oil
- 1 medium, chopped Onion
- 3 cloves, minced Garlic
- 1 can (14.5 ounces) Diced tomatoes
- 2 tablespoons Tomato paste
- 4 cups Vegetable broth
- 6-8 leaves Fresh sage leaves
- to taste Salt
- to taste Pepper
- for serving Crusty bread
Dietary Notes
- Servings: 4
- Dish Type: Soup
- Prep Time: 15 minutes (plus overnight soaking)
- Cook Time: 45 minutes
- Calories: 250
- Fat: 7g
- Carbs: 40g
- Protein: 12g
- Sodium: 400mg
- Sugar: 3g
Instructions
- Soak the dried cannellini beans in water overnight. Drain and rinse the beans before using.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Add the minced garlic and sauté for an additional minute until fragrant.
- Stir in the diced tomatoes and tomato paste, cooking for about 5 minutes until the tomatoes begin to break down.
- Add the soaked and rinsed cannellini beans to the pot, stirring to combine them with the tomato mixture.
- Pour in the vegetable broth and add the fresh sage leaves. Season with salt and pepper to taste.
- Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for about 45 minutes, or until the beans are tender.
- Once cooked, remove the sage leaves from the soup and discard. For a creamier texture, use a potato masher or an immersion blender to partially puree the soup, leaving some beans whole for added texture.
- Taste the soup and adjust the seasoning if necessary.
- Serve the Zuppa di Fagioli all'Uccelletto hot, accompanied by slices of crusty bread for dipping.
Tips
- For added depth of flavor, consider adding a bay leaf during the simmering process and removing it before serving.
- You can also add some chopped carrots and celery alongside the onions for a heartier vegetable base.
- This soup can be made ahead of time and actually tastes even better the next day as the flavors meld together.