Fagioli all'Uccelletto

Name: Fagioli all'Uccelletto
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Italian
Ingredients: 750 g Cannellini bean, cooked until tender; 500 g Tomato, peeled and crushed; 3 clove Garlic, lightly crushed; 3 g Sage, whole leaf; 45 ml Olive oil; 7 g Salt; 1 g Black pepper, freshly ground; 250 ml Water

Fagioli all'Uccelletto · ready in 50 min · 4 servings · 360 kcal per serving · easy · 8 ingredients

A Tuscan classic where creamy cannellini beans meet tomato, sage, garlic, and olive oil for a humble side with deep farmhouse comfort.

Prep: 10 min
Cook: 40 min
Total: 50 min
Serves: 4
kcal: 360
Difficulty: easy

Italian Side dishes Vegetarian Vegan Gluten-free Dairy-free

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

750 gCannellini bean, cooked until tender
500 gTomato, peeled and crushed
3 cloveGarlic, lightly crushed
3 gSage, whole leaf
45 mlOlive oil
7 gSalt
1 gBlack pepper, freshly ground
250 mlWater

Equipment

stovetop, heavy pan, wooden spoon, knife, cutting board, measuring jug, serving bowl, serving spoon

Instructions

Prepare the station
Gather the measured ingredients, a heavy pan, wooden spoon, knife, board, measuring jug, and serving bowl before starting the braise. · 10 min
What to look for: All ingredients are measured and tools are within reach.
Warm olive oil
Heat the olive oil in the heavy pan over low heat until it shimmers gently without smoking. · 3 min
What to look for: The oil looks glossy and moves easily across the pan.
Infuse sage garlic
Add the garlic and sage, then cook gently until fragrant and pale gold, keeping the heat low so the garlic does not brown hard. · 4 min
What to look for: The sage darkens slightly and the garlic is lightly golden.
Simmer the tomato
Add the crushed tomato and half the salt, then simmer uncovered until the sauce thickens and the raw tomato scent softens. · 15 min
What to look for: The tomato sauce is glossy, thicker, and bubbling slowly.
Braise the beans
Stir in the cannellini beans and water, then simmer gently so the beans absorb the tomato and sage flavor without breaking apart. · 15 min
What to look for: The beans are coated in a loose tomato sauce with a creamy surface.
Season the braise
Add the remaining salt and black pepper, then stir carefully and cook until the sauce clings to the beans but still looks moist. · 3 min
What to look for: The sauce holds around the beans without pooling heavily.
Serve warm
Spoon the beans into a warm bowl and serve warm as a Tuscan side, letting the olive oil and sage aroma lead the dish. · 2 min
What to look for: The beans are glossy, tender, and warmly scented with sage.

Nutrition (per serving)

kcal	360
Protein	18 g
Carbohydrates	49 g
of which sugars	4 g
Fat	12 g
of which saturated	2 g
Fibre	16 g
Sodium	697 mg

Nutri-ScoreA

Allergens

None of the 14 major allergens, per our data.

Storage and reheating

Fridge: up to 4 days
Freezer: yes, up to 3 months
Reheat gently in a covered pan with a small splash of water, stirring carefully so the beans stay whole.

Ingredient substitutions

Cannellini bean

Great northern bean: Similar white bean texture, though slightly less traditional for Tuscany.

Tomato

Canned tomato: Use plain tomatoes with no herbs or added flavorings.

Garlic

Roasted garlic: Softer and sweeter than raw garlic, but still rooted in the same ingredient.

Sage

Dried sage: Use sparingly because dried sage tastes stronger and more resinous.

Olive oil

Extra virgin olive oil: Best choice if available, with a greener and more peppery Tuscan style aroma.

Salt

Sea salt: Adjust by weight for consistent seasoning.