📝 About This Recipe
Transport your kitchen to the rolling hills of Tuscany with this deeply comforting, rustic white bean stew. Known traditionally as 'Fagioli all'Uccelletto' style, this dish celebrates the creamy texture of Cannellini beans simmered in a rich, herb-infused tomato broth. It is a masterclass in Italian 'cucina povera,' proving that simple, plant-based ingredients can create a meal that is both incredibly hearty and elegantly sophisticated.
🥗 Ingredients
The Aromatic Base
- 3 tablespoons Extra Virgin Olive Oil (high quality, first cold press)
- 1 large Yellow Onion (finely diced)
- 2 medium Carrots (peeled and cut into small rounds)
- 2 pieces Celery Stalks (finely sliced)
- 4 large Garlic Cloves (thinly sliced or minced)
The Heart of the Stew
- 3 cans (15 oz each) Cannellini Beans (drained and rinsed thoroughly)
- 1 large bunch Lacinato Kale (stems removed, leaves torn into bite-sized pieces)
- 1 can (14.5 oz) Fire-Roasted Diced Tomatoes (with juices)
- 4 cups Vegetable Broth (low-sodium)
- 2 tablespoons Tomato Paste (double concentrated)
Herbs and Seasoning
- 1 sprig Fresh Rosemary (left whole for easy removal)
- 3-4 sprigs Fresh Thyme (tied with kitchen twine)
- 1/2 teaspoon Red Pepper Flakes (adjust for desired heat)
- 1 teaspoon Sea Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/2 lemon Lemon Juice (freshly squeezed for acidity)
👨🍳 Instructions
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1
Heat the extra virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering.
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2
Add the diced onion, carrots, and celery. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent.
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3
Stir in the garlic and red pepper flakes. Cook for 1-2 minutes until fragrant, being careful not to brown the garlic.
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4
Add the tomato paste to the center of the pot. Cook for 2 minutes, stirring constantly, until it turns a deep brick red and smells caramelized.
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5
Pour in the fire-roasted tomatoes and use a wooden spoon to scrape any browned bits (fond) off the bottom of the pot.
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6
Add the rinsed Cannellini beans, vegetable broth, rosemary sprig, and thyme bundle. Season with salt and black pepper.
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7
Bring the mixture to a gentle boil, then reduce the heat to low. Cover partially and simmer for 15-20 minutes to allow the flavors to marry.
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8
Using the back of a wooden spoon, smash about 1/2 cup of the beans against the side of the pot. Stir them back in to create a naturally creamy, thick texture without dairy.
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9
Stir in the torn Lacinato kale pieces. Cover and cook for another 3-5 minutes until the kale is tender and vibrant green.
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10
Remove the rosemary sprig and thyme bundle. Turn off the heat.
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11
Stir in the fresh lemon juice to brighten the flavors and add a final drizzle of high-quality olive oil.
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12
Taste and adjust seasoning with additional salt or pepper if needed. Serve hot in deep bowls.
💡 Chef's Tips
For the best texture, use Lacinato (Dino) kale as it holds its structure better than curly kale in soups. If you have an old Parmesan rind in your freezer (and aren't strictly vegan), drop it in during the simmer for extra umami—though the dish is delicious without it. Don't skip mashing some of the beans; this is the secret to a thick, 'stew-like' consistency without using flour or cream. If the stew becomes too thick upon standing, simply splash in a little more broth or water when reheating. Always finish with a squeeze of lemon; the acid cuts through the starch of the beans and makes the herbs pop.
🍽️ Serving Suggestions
Serve with thick slices of toasted sourdough rubbed with a raw garlic clove. Pair with a crisp glass of Vermentino or a light-bodied Chianti. Top with a sprinkle of nutritional yeast or dairy-free parmesan for an extra salty kick. Accompany with a side of roasted red peppers or marinated artichokes. A simple arugula salad with a balsamic vinaigrette provides a fresh contrast to the warm stew.