Fagioli all Uccelletto Soup

Name: Fagioli all Uccelletto Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 3 tbsp extra-virgin olive oil; 4 garlic cloves, smashed; 8 fresh sage leaves; 14 oz whole peeled tomatoes, crushed; 2 cans cannellini beans, drained; 3 cups vegetable broth; 1 tsp fine sea salt; 1/2 tsp black pepper, ground

A Tuscan white bean soup simmered with fresh sage, garlic, and plum tomatoes in a savory broth.

40 minEasyServes 4280 cal/serving

ItalianSoupStovetopVegetarianVeganMediterraneanHigh FiberGluten-FreeNut-FreeDairy-FreeEgg-FreeSoy-FreeAlcohol-FreeCorn-Free

Ingredients

3 tbsp extra-virgin olive oil
4 garlic cloves, smashed
8 fresh sage leaves
14 oz whole peeled tomatoes, crushed
2 cans cannellini beans, drained
3 cups vegetable broth
1 tsp fine sea salt
1/2 tsp black pepper, ground

Instructions

1

Heat 3 tbsp extra-virgin olive oil in a large pot over medium heat.
2

Add 4 smashed garlic cloves and 8 fresh sage leaves, stirring for 2 minutes until fragrant and golden.
3

Stir in 14 oz crushed whole peeled tomatoes, 1 tsp fine sea salt, and 1/2 tsp ground black pepper, then simmer for 10 minutes.
4

Add 2 cans drained cannellini beans and 3 cups vegetable broth to the pot and cook for 15 minutes.
5

Mash a portion of the beans against the pot side to thicken the soup before serving.

Questions

How long does Fagioli all Uccelletto Soup keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Fagioli all Uccelletto Soup?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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