RUSTIC TUSCAN BEANS SOUP

A Classic Taste of Tuscany

Tuscan Beans Soup, or Fagioli all’Uccelletto, is a rustic Italian dish that embodies the simplicity and richness of Tuscan home cooking. Its name might suggest a poultry-based stew, but there’s no bird in sight — just creamy cannellini beans, simmered gently in a fragrant tomato, garlic, and sage sauce.

Why “All’Uccelletto”?

The term all’uccelletto refers to the traditional seasoning of small game — a trio of garlic, sage, and tomatoes — that Tuscan cooks later applied to beans. The result is a hearty, comforting stew that has been a staple in Florentine kitchens for centuries.

Perfect for Any Occasion

This dish is as versatile as it is delicious: serve it as a main course with crusty bread for a light vegetarian dinner, or pair it as a side with grilled meats for a complete Tuscan feast.

Recipe Details

Difficulty: Easy
Cost: Very economical
Preparation Time: 12 hours soaking
Cooking Time: 1 hour 10 minutes
Total Time: About 13 hours (including soaking)
Servings: 6
Cuisine: Tuscan / Italian

Ingredients

• 9 oz (250 g) dried cannellini beans

• 14 oz (400 g) tomato purée

• 1 whole head of garlic

• Extra virgin olive oil, to taste

• A few sprigs of fresh sage

• Salt and freshly ground black pepper, to taste

Instructions

Step 1 – Soak the Beans

Place the dried cannellini beans in a large bowl and cover with cold water. Soak overnight, for at least 10–12 hours.

Step 2 – Cook the Beans

Drain and rinse the beans. Place them in a pot with fresh water, a sprig of sage, 2 garlic cloves (peeled), and a drizzle of olive oil. Bring to a boil, skimming off any foam, then reduce the heat to low. Cover and simmer for 45–60 minutes, until tender. Drain, reserving some of the cooking liquid.

Step 3 – Make the Tomato Base

In a large pan, warm 4 tablespoons of olive oil over medium heat. Add the remaining garlic cloves (peeled) and sage sprigs. Sauté gently for 1–2 minutes until fragrant. Add the tomato purée, 2–3 tablespoons of the bean cooking liquid, salt, and pepper. Simmer for 10 minutes.

Step 4 – Combine & Simmer

Add the drained beans to the tomato mixture. Pour in more of the reserved cooking liquid as needed for desired consistency. Simmer over low heat until flavors meld, about 15–20 minutes. Adjust seasoning to taste.

Step 5 – Serve

Ladle the soup into bowls and drizzle generously with extra virgin olive oil. Serve hot with crusty bread.

Tips & Tricks

• For a creamier texture, mash a small portion of the beans before adding them to the sauce.

• Use fresh sage leaves for maximum aroma — dried sage won’t have the same intensity.

• This soup tastes even better the next day, as the flavors deepen overnight.

Nutritional Facts (per serving, based on 6 servings)

TUSCAN BEANS SOUP

Creamy cannellini beans simmered with tomatoes, garlic, and sage — a classic from the heart of Tuscany! Despite its name (all’uccelletto), this comforting dish contains no bird, only pure vegetarian goodness. Perfect with crusty bread or as a side to grilled meats.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Italian Soups

Cuisine Italian

Servings 6

Notes

Ingredients

• 9 oz (250 g) dried cannellini beans
• 14 oz (400 g) tomato purée
• 1 whole head of garlic
• Extra virgin olive oil, to taste
• A few sprigs of fresh sage
• Salt and freshly ground black pepper, to taste

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Instructions

Step 1 – Soak the Beans

Place the dried cannellini beans in a large bowl and cover with cold water. Soak overnight, for at least 10–12 hours.

Step 2 – Cook the Beans

Drain and rinse the beans. Place them in a pot with fresh water, a sprig of sage, 2 garlic cloves (peeled), and a drizzle of olive oil. Bring to a boil, skimming off any foam, then reduce the heat to low. Cover and simmer for 45–60 minutes, until tender. Drain, reserving some of the cooking liquid.

Step 3 – Make the Tomato Base

In a large pan, warm 4 tablespoons of olive oil over medium heat. Add the remaining garlic cloves (peeled) and sage sprigs. Sauté gently for 1–2 minutes until fragrant. Add the tomato purée, 2–3 tablespoons of the bean cooking liquid, salt, and pepper. Simmer for 10 minutes.

Step 4 – Combine & Simmer

Add the drained beans to the tomato mixture. Pour in more of the reserved cooking liquid as needed for desired consistency. Simmer over low heat until flavors meld, about 15–20 minutes. Adjust seasoning to taste.

Step 5 – Serve

Ladle the soup into bowls and drizzle generously with extra virgin olive oil. Serve hot with crusty bread.

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