Napa Style Fagioli All’uccelletto

Fagioli all’uccelletto is a traditional Tuscan dish that gets its name from the small pieces of meat that were traditionally cooked with the beans to resemble small birds.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 85 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

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Napa Style Fagioli All’uccelletto

Cooking Method: Stovetop Cuisine: Italian Courses: Lunch, Main Course Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 60 min Rest Time 10 min Total Time 1 hr 25 mins

Servings: 4 Calories: 1520

Best Season: Fall

Ingredients

Servings

• 14 ounce Cannellini Beans
• 2 cup Tomatoes
• 2 clove Garlic
• 2 sprig Fresh Rosemary
• 4 leaf Fresh Sage
• 2 tablespoon Extra Virgin Olive Oil
• 1 cup Vegetable Broth
• 1 teaspoon Salt
• 1 teaspoon Black Pepper

Instructions

1. Heat olive oil in a large pot over medium heat. Add garlic, rosemary, and sage. Cook for 2 minutes.
2. Add tomatoes and cook for 5 minutes, stirring occasionally.
3. Add cannellini beans and vegetable broth. Season with salt and black pepper. Bring to a simmer.
4. Reduce heat to low and cover the pot. Let it simmer for 45 minutes.
5. Remove from heat and let it rest for 10 minutes before serving.
6. Serve hot with crusty bread.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 380kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 60g20%

Sugars 5g

Protein 15g30%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.