Napa Style Fagioli All Uccelletto
Transform your table with the rustic charm of Napa Style Fagioli All’Uccelletto! This Italian-inspired comfort dish combines tender cannellini beans, infused with the earthy flavors of fresh sage and rosemary, in a luscious cherry tomato and white wine sauce. Crafted with simple, fresh ingredients and slow-simmered to perfection, this hearty one-pot recipe is a celebration of Tuscan tradition reimagined with a Napa twist. Perfect for cozy weeknights or an elegant side at dinner parties, it pairs beautifully with crusty bread for soaking up every last drop. Packed with wholesome protein and herbs, this timeless dish is as nourishing as it is flavorful.
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Recipe Information
Ingredients
- 1 cup Dried cannellini beans
- 4 tablespoons Extra virgin olive oil
- 3 cloves Garlic cloves, minced
- 6 leaves Fresh sage leaves
- 1 teaspoon Fresh rosemary, finely chopped
- 1.5 cups Cherry tomatoes, halved
- 1 cup Dry white wine (optional)
- 4 cups Vegetable stock or water
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 1 loaf Crusty bread, for serving (optional)
Instructions
Rinse the dried cannellini beans thoroughly and soak them in water for at least 8 hours or overnight.
Drain the soaked beans and place them in a large pot. Cover with fresh water and bring to a boil. Reduce heat, cover, and simmer for about 1 hour, or until the beans are tender. Drain and set aside.
In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the minced garlic, and sauté until fragrant, about 1-2 minutes.
Add the fresh sage leaves and chopped rosemary to the skillet. Stir well to release their aroma.
Lower the heat to medium-low and add the cherry tomatoes. Cook for about 8-10 minutes, stirring occasionally, until the tomatoes become soft and break down into a sauce.
Pour in the dry white wine (if using) and simmer for 2-3 minutes to allow the alcohol to evaporate.
Add the cooked cannellini beans to the skillet along with the vegetable stock or water. Stir gently to combine all the ingredients.
Season with salt and freshly ground black pepper. Cover the skillet and let the mixture simmer on low heat for 30-40 minutes, stirring occasionally to ensure the beans do not stick.
Taste and adjust seasoning if necessary. Remove the pot from heat and allow the flavors to meld for a few minutes before serving.
Serve warm with a drizzle of extra virgin olive oil and crusty bread on the side for dipping, if desired.
Nutrition Facts
Calories |
526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.9 g | 22% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1987 mg | 86% | |
| Total Carbohydrate | 70.2 g | 26% | |
| Dietary Fiber | 6.9 g | 24% | |
| Total Sugars | 6.9 g | ||
| Protein | 14.8 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 108 mg | 8% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 879 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
