Tuscan White Bean stew, or "Fagioli all'Uccelletto" as it's known in Italy, is more than just a simple dish; it's a warm hug on a chilly evening, a taste of rustic Italian countryside, and a testament to the magic that happens when humble ingredients are treated with love. Have you ever craved a meal that's both incredibly satisfying and surprisingly healthy? A dish that transports you to a sun-drenched terrace overlooking rolling hills, even if you're just sitting at your kitchen table? Then you're in the right place!
This classic recipe hails from Tuscany, a region celebrated for its simple yet flavorful cuisine. Historically, it was a staple for peasants, utilizing readily available beans and herbs. The name "all'Uccelletto" translates to "like little birds," referring to the sage and garlic flavors often used to season roasted birds, cleverly applied here to elevate the humble bean.
People adore this Tuscan White Bean stew for its creamy texture, earthy flavors, and incredible versatility. It's hearty enough to be a main course, especially when served with crusty bread for soaking up the delicious sauce, but it also makes a fantastic side dish. Plus, it's incredibly easy to make, requiring minimal effort for maximum flavor payoff. Whether you're a seasoned chef or a kitchen novice, this recipe is guaranteed to become a new favorite. Get ready to experience the authentic taste of Tuscany!
Ingredients:
- 1 pound dried cannellini beans, rinsed
- 8 cups water, plus more as needed
- 2 tablespoons olive oil, extra virgin
- 1 large yellow onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried sage
- 1/4 teaspoon red pepper flakes (optional)
- 6 cups vegetable broth (or chicken broth for non-vegetarian option)
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 bunch Tuscan kale (lacinato kale), stemmed and chopped
- 1/4 cup chopped fresh parsley
- Juice of 1/2 lemon
- Salt and freshly ground black pepper to taste
- Crusty bread, for serving (optional)
- Olive oil, for drizzling (optional)
Preparing the Beans:
Okay, let's start with the heart of this dish: the cannellini beans. Using dried beans gives you the best flavor and texture, trust me. Don't skip this step!
- Soaking the Beans: Place the rinsed cannellini beans in a large bowl or pot. Cover them with at least 8 cups of cold water. Make sure the water level is well above the beans, as they will absorb a lot of it. Let them soak for at least 8 hours, or preferably overnight. This step is crucial for even cooking and reducing cooking time. If you're short on time, you can use the quick-soak method: bring the beans and water to a boil, then simmer for 2 minutes. Remove from heat and let them sit for 1 hour.
- Draining and Rinsing: After soaking, drain the beans in a colander and rinse them thoroughly under cold running water. This helps remove any impurities and makes them easier to digest.
Making the Soup Base:
Now, let's build the flavor foundation for our Tuscan White Bean soup. This is where the magic happens!
- Sautéing the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 8-10 minutes, or until the vegetables are softened and the onion is translucent. Stir occasionally to prevent burning. This process, called mirepoix, is essential for building a deep, savory flavor.
- Adding the Garlic and Herbs: Add the minced garlic, dried rosemary, dried sage, and red pepper flakes (if using) to the pot. Cook for another minute, stirring constantly, until fragrant. Be careful not to burn the garlic, as it can become bitter. The herbs will release their aromatic oils, infusing the vegetables with their wonderful flavors.
Cooking the Soup:
Time to bring it all together and let the flavors meld into a delicious, comforting soup.
- Adding the Beans and Broth: Add the drained and rinsed cannellini beans, vegetable broth (or chicken broth), and diced tomatoes (with their juice) to the pot. Stir well to combine. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for at least 1 1/2 to 2 hours, or until the beans are tender and creamy. The longer you simmer, the richer the flavor will become. Check the beans periodically and add more water or broth if needed to keep them submerged.
- Checking for Doneness: To check if the beans are done, carefully remove a few from the pot and taste them. They should be soft and easily mashed with a fork. If they are still firm, continue simmering for another 30 minutes and check again.
- Partial Pureeing (Optional): For a creamier texture, you can partially puree the soup using an immersion blender. Carefully insert the blender into the pot and blend about one-third to one-half of the soup until smooth. Be careful not to splash the hot soup. Alternatively, you can transfer a portion of the soup to a regular blender and blend until smooth, then return it to the pot. This step is optional, but it adds a lovely richness to the soup.
- Adding the Kale: Stir in the chopped Tuscan kale and cook for another 5-7 minutes, or until the kale is wilted and tender. Tuscan kale, also known as lacinato kale or dinosaur kale, has a slightly sweeter and more delicate flavor than regular curly kale.
- Seasoning and Finishing: Stir in the chopped fresh parsley and lemon juice. Season with salt and freshly ground black pepper to taste. Start with a small amount of salt and pepper and adjust as needed. The lemon juice brightens the flavors and adds a touch of acidity.
Serving:
Finally, the best part – enjoying your homemade Tuscan White Bean soup!
- Serving Suggestions: Ladle the soup into bowls and serve hot. Drizzle with a little extra virgin olive oil, if desired. Serve with crusty bread for dipping and soaking up the delicious broth. A sprinkle of grated Parmesan cheese is also a nice addition (if not keeping it vegan).
- Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for longer storage. To freeze, let the soup cool completely before transferring it to freezer-safe containers. Thaw overnight in the refrigerator before reheating.
Tips and Variations:
Adding Meat:
For a non-vegetarian version, you can add cooked Italian sausage, pancetta, or bacon to the soup. Brown the meat in the pot before adding the vegetables. You can also use chicken broth instead of vegetable broth.
Spice it Up:
If you like a little heat, add more red pepper flakes or a pinch of cayenne pepper to the soup.
Thickening the Soup:
If you prefer a thicker soup, you can mash some of the beans with a fork before adding them to the pot. You can also add a tablespoon of flour to the vegetables while sautéing them.
Using Canned Beans:
If you're short on time, you can use canned cannellini beans. Drain and rinse them before adding them to the soup. Reduce the simmering time to about 30 minutes, or until the flavors have melded.
Adding Other Vegetables:
Feel free to add other vegetables to the soup, such as zucchini, spinach, or Swiss chard.
Making it Vegan:
To keep the soup vegan, use vegetable broth and omit any meat or dairy products.
Herb Variations:
Experiment with different herbs, such as thyme, oregano, or marjoram.
Lemon Zest:
Add a teaspoon of lemon zest along with the lemon juice for an extra burst of citrus flavor.
Garlic Bread:
Serve the soup with garlic bread for a truly satisfying meal.
Wine Pairing:
A crisp white wine, such as Pinot Grigio or Sauvignon Blanc, pairs well with this soup.
Freezing for Later:
This soup freezes beautifully! Make a big batch and freeze individual portions for easy weeknight meals.
Serving a Crowd:
This recipe can easily be doubled or tripled to serve a crowd. It's perfect for potlucks, parties, or family gatherings.
Slow Cooker Option:
You can also make this soup in a slow cooker. Sauté the vegetables in a skillet before adding them to the slow cooker with the beans, broth, and tomatoes. Cook on low for 6-8 hours, or on high for 3-4 hours. Add the kale during the last 30 minutes of cooking.
Pressure Cooker Option:
For a faster cooking time, use a pressure cooker. Sauté the vegetables in the pressure cooker before adding the beans, broth, and tomatoes. Cook on high pressure for 25-30 minutes, followed by a natural pressure release. Add the kale after releasing the pressure and cook for another 2-3 minutes.
Nutritional Information:
This soup is packed with fiber, protein, and vitamins. It's a healthy and delicious meal that will keep you feeling full and satisfied.
Enjoy!
I hope you enjoy this Tuscan White Bean soup as much as I do! It's a comforting and flavorful dish that's perfect for any time of year.
Conclusion:
This Tuscan White Bean recipe isn't just another bean dish; it's a flavorful journey to the heart of Italy, a comforting hug in a bowl, and a surprisingly versatile base for countless meals. I truly believe you'll find yourself making this a regular part of your cooking repertoire. The creamy texture, the aromatic herbs, and the subtle garlic notes all come together to create something truly special. It's simple enough for a weeknight dinner but elegant enough to serve to guests. So, why is this a must-try? Because it's delicious, nutritious, and incredibly adaptable. It's a blank canvas for your culinary creativity! Serving Suggestions and Variations: Think of this Tuscan White Bean dish as a starting point. Want to elevate it further? Here are a few ideas: * As a Side Dish: Serve it alongside grilled chicken, roasted vegetables, or a hearty piece of crusty bread for dipping. A drizzle of high-quality olive oil and a sprinkle of fresh parsley will add a touch of elegance. * As a Main Course: For a vegetarian main course, simply add some sautéed spinach or kale to the beans. You could also stir in some cooked pasta, like ditalini or orecchiette, for a heartier meal. A poached egg on top adds richness and protein. * As a Soup: Add vegetable broth or chicken broth to the beans and blend until smooth for a creamy and comforting soup. Top with croutons, a swirl of pesto, or a dollop of sour cream. * As a Dip: Puree the beans with a little olive oil and lemon juice for a delicious and healthy dip. Serve with pita bread, vegetables, or crackers. * Spice it Up: Add a pinch of red pepper flakes or a dash of hot sauce for a little kick. * Add Some Meat: Crispy pancetta or crumbled Italian sausage would be fantastic additions. * Lemon Zest: A little lemon zest brightens the flavors beautifully. * Different Herbs: Experiment with different herbs like rosemary, thyme, or oregano. * Roast the Garlic: For a sweeter, more mellow garlic flavor, roast the garlic cloves before adding them to the beans. Don't be afraid to experiment and make this recipe your own! The beauty of this dish is its simplicity and adaptability. I'm so excited for you to try this recipe! I know you'll love it as much as I do. It's one of those dishes that just gets better with time, so feel free to make a big batch and enjoy it throughout the week. Once you've given it a try, I'd absolutely love to hear about your experience. Did you make any variations? What did you serve it with? What did your family think? Share your photos and stories in the comments below! Your feedback is invaluable and helps me create even better recipes for you in the future. Happy cooking, and buon appetito! I can't wait to see what delicious creations you come up with using this versatile Tuscan White Bean recipe.Tuscan White Bean: A Delicious and Healthy Recipe Guide
Hearty and flavorful Tuscan White Bean Soup, packed with cannellini beans, vegetables, and aromatic herbs. A comforting and healthy meal perfect for any occasion.
Ingredients
- 1 pound dried cannellini beans, rinsed
- 8 cups water, plus more as needed
- 2 tablespoons olive oil, extra virgin
- 1 large yellow onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried sage
- 1/4 teaspoon red pepper flakes (optional)
- 6 cups vegetable broth (or chicken broth for non-vegetarian option)
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 bunch Tuscan kale (lacinato kale), stemmed and chopped
- 1/4 cup chopped fresh parsley
- Juice of 1/2 lemon
- Salt and freshly ground black pepper to taste
- Crusty bread, for serving (optional)
- Olive oil, for drizzling (optional)
Instructions
- Place the rinsed cannellini beans in a large bowl or pot. Cover them with at least 8 cups of cold water. Let them soak for at least 8 hours, or preferably overnight. Alternatively, use the quick-soak method: bring the beans and water to a boil, then simmer for 2 minutes. Remove from heat and let them sit for 1 hour.
- After soaking, drain the beans in a colander and rinse them thoroughly under cold running water.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 8-10 minutes, or until the vegetables are softened and the onion is translucent.
- Add the minced garlic, dried rosemary, dried sage, and red pepper flakes (if using) to the pot. Cook for another minute, stirring constantly, until fragrant.
- Add the drained and rinsed cannellini beans, vegetable broth (or chicken broth), and diced tomatoes (with their juice) to the pot. Stir well to combine. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for at least 1 1/2 to 2 hours, or until the beans are tender and creamy. Check the beans periodically and add more water or broth if needed to keep them submerged.
- To check if the beans are done, carefully remove a few from the pot and taste them. They should be soft and easily mashed with a fork. If they are still firm, continue simmering for another 30 minutes and check again.
- For a creamier texture, you can partially puree the soup using an immersion blender. Carefully insert the blender into the pot and blend about one-third to one-half of the soup until smooth. Alternatively, you can transfer a portion of the soup to a regular blender and blend until smooth, then return it to the pot.
- Stir in the chopped Tuscan kale and cook for another 5-7 minutes, or until the kale is wilted and tender.
- Stir in the chopped fresh parsley and lemon juice. Season with salt and freshly ground black pepper to taste.
- Ladle the soup into bowls and serve hot. Drizzle with a little extra virgin olive oil, if desired. Serve with crusty bread for dipping and soaking up the delicious broth.
Notes
- Beans: Using dried beans gives the best flavor and texture. Soaking is crucial for even cooking.
- Broth: Vegetable broth for vegetarian, chicken broth for non-vegetarian.
- Pureeing: Optional, for a creamier texture.
- Kale: Tuscan kale (lacinato kale) is recommended.
- Serving: Serve with crusty bread and a drizzle of olive oil. Parmesan cheese is a nice addition (if not keeping it vegan).
- Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for longer storage. To freeze, let the soup cool completely before transferring it to freezer-safe containers. Thaw overnight in the refrigerator before reheating.
- Adding Meat: For a non-vegetarian version, you can add cooked Italian sausage, pancetta, or bacon to the soup. Brown the meat in the pot before adding the vegetables. You can also use chicken broth instead of vegetable broth.
- Spice it Up: If you like a little heat, add more red pepper flakes or a pinch of cayenne pepper to the soup.
- Thickening the Soup: If you prefer a thicker soup, you can mash some of the beans with a fork before adding them to the pot. You can also add a tablespoon of flour to the vegetables while sautéing them.
- Using Canned Beans: If you're short on time, you can use canned cannellini beans. Drain and rinse them before adding them to the soup. Reduce the simmering time to about 30 minutes, or until the flavors have melded.
- Adding Other Vegetables: Feel free to add other vegetables to the soup, such as zucchini, spinach, or Swiss chard.
- Making it Vegan: To keep the soup vegan, use vegetable broth and omit any meat or dairy products.
- Herb Variations: Experiment with different herbs, such as thyme, oregano, or marjoram.
- Lemon Zest: Add a teaspoon of lemon zest along with the lemon juice for an extra burst of citrus flavor.
- Garlic Bread: Serve the soup with garlic bread for a truly satisfying meal.
- Wine Pairing: A crisp white wine, such as Pinot Grigio or Sauvignon Blanc, pairs well with this soup.
- Freezing for Later: This soup freezes beautifully! Make a big batch and freeze individual portions for easy weeknight meals.
- Serving a Crowd: This recipe can easily be doubled or tripled to serve a crowd. It's perfect for potlucks, parties, or family gatherings.
- Slow Cooker Option: You can also make this soup in a slow cooker. Sauté the vegetables in a skillet before adding them to the slow cooker with the beans, broth, and tomatoes. Cook on low for 6-8 hours, or on high for 3-4 hours. Add the kale during the last 30 minutes of cooking.
- Pressure Cooker Option: For a faster cooking time, use a pressure cooker. Sauté the vegetables in the pressure cooker before adding the beans, broth, and tomatoes. Cook on high pressure for 25-30 minutes, followed by a natural pressure release. Add the kale after releasing the pressure and cook for another 2-3 minutes.
- Nutritional Information: This soup is packed with fiber, protein, and vitamins. It's a healthy and delicious meal that will keep you feeling full and satisfied.