How To make Tuscan Bean Topping

Tuscan Tomato Beans (fagioli all’uccelletto)

✅ Full recipe::

Tuscan Tomato Beans (fagioli all’uccelletto) is a simple, vegan Italian side dish made with ‘from scratch’ cannellini beans (Italian white beans), cooked in a tomato sauce with onion, garlic, fresh sage and crushed tomatoes.

1 Pan Tuscan White Beans! So creamy so decadent #shorts #easyveganrecipes #tuscan

Tuscan White Bean Pasta

This Tuscan White Bean Pasta is a fast and flavorful dish that is perfect for weeknight dinners. Caramelized garlic, basil, and Parmesan add BIG flavor! FULL RECIPE BELOW.

PRINTABLE RECIPE:

INGREDIENTS
8 oz. linguine or fettuccine ($0.63)
1 Tbsp olive oil ($0.13)
1 Tbsp butter ($0.13)
3 cloves garlic, minced ($0.24)
1 pint grape or cherry tomatoes ($1.99)
10 cranks freshly ground pepper ($0.03)
1/2 tsp salt ($0.02)
1/2 tsp dried basil ($0.05)
1 15oz. can cannellini beans ($0.69)
4 oz. baby spinach ($0.65)
3 oz. shredded parmesan ($1.89)

INSTRUCTIONS
1. Fill a large pot with water and place over high heat to bring it to a boil. Once boiling, add the pasta and cook according to the package directions (boil for 7-10 minutes). Drain the pasta in a colander.
2. While you’re waiting for the water to boil, mince the garlic. Heat the olive oil and butter in a large skillet over medium-low heat. Add the garlic and sauté for about a minute, or until it has softened and become very fragrant.
3. Add the tomatoes, salt, pepper and basil. Sauté the tomatoes until the skins burst and the tomatoes begin to release their juices. It's important to not have the heat under the skillet too high here or the garlic may burn before the tomatoes break down. You want the garlic to brown and caramelize a bit, but not burn.
4. Once the tomatoes begin to break down, add the spinach and stir it into the tomatoes until it is about half way wilted.
5. Rinse and drain the can of cannellini beans. Add the beans to the skillet and stir until they are heated through. The tomato juices will have created a thick sauce-like mixture on the bottom of the skillet at this point. Taste the mixture and add a bit more salt if needed. It should be slightly on the salty side in order to properly flavor the pasta.
6. Add the cooked and drained pasta to the skillet. Toss until the pasta is coated in the sticky sauce and everything is combined. Top with shredded parmesan, plus add a bit of Parmesan to the top of each bowl.

See how we calculate recipe costs here:

Instagram: budgetbytes
Facebook: budgetbytes1
Pinterest: budgetbytes
Twitter: budget_bytes

TIMESTAMPS
0:00 Introduction
0:08 Boil Pasta
0:15 Sauté Garlic
0:21 Add Tomatoes and Herbs
0:31 Wilt Spinach
0:38 Stir in Beans
0:42 Add Cooked Pasta
0:48 Top with Parmesan
0:50 Serve

Tuscan Style Pasta with White Beans - SNAP4CT Recipe

Our Tuscan Style Pasta with White Beans uses whole wheat pasta, cannellini white beans, and vegetables of your choice (like broccoli or spinach). This pasta dish is high in fiber offering a more diabetes-friendly and heart-healthy meal!

Make our Tuscan Style Pasta with White Beans recipe for your next meal:


Visit the SNAP4CT.org website ( for more great recipes and ways to eat well and spend less!

Follow @SNAP4CT on social media:
Twitter:
Facebook:
Instagram:
Pinterest:

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. Nondiscrimination policy:

Tuscan White Bean Pasta

This Tuscan white bean pasta is deliciously comforting while also being quite good for you. Made with white beans, sundried tomatoes, mini mozzarella balls and baby spinach, this is the very definition of a fuss-free weeknight dinner. Full recipe here:

Fagioli all'uccelletto | Tuscan Bean Stew with Salsicce | Easy Homemade Italian Recipe

Here comes a perfect dish for the autumn days. White cannellini beans cooked with sage leaves and tomato sauce, this combo makes the stew so rich in taste. Fagioli all'uccelletto originates from Tuscany and is a delicious meal on its own or a fantastic side dish. You can prepare this bean stew with tasty salsiccia or without making the dish vegetarian.

All you need for 2-3 main dishes:
500g cannellini beans (preferably dried)
1/2 red chili
2 cloves garlic
Pinch of fresh sage leaves
6 sausages (salsicce) - for vegetarian option leave out
1 can (500g) pealed San Marzano tomatoes or other tomatoes
10g tomato purée
A splash of extra virgin olive oil

How to:
1. Soak the dried cannellini beans in water for about 12 hours. After this, cook the beans in water with a bit or rosemary (no added salt) for 1-2 hours until thy get a bit soft. If you use canned beans just rinse them in water and continue with the recipe.
2. Press holes with a fork in the skin of the sausages.
3. Pour olive oil to a stew pot. Smash the garlic cloves to peel the skin off, and throw to the pan. Cut the chili, and place together with the sage leaves to fry in the pot.
4. Place the sausages to the pan and let them get a bit of color , frying about 2-4 minutes (or skip this if you are making the dish vegetarian of course).
5. Add the tomato sauce and lower the heat so the stew will start to simmer.
6. Add the tomato purée and the cannellini beans to the pot. Let the stew cook on a low temperature for about 20 minutes without the lid so that the amazing flavours get more intense. Try the beans and when you feel them nice and soft the dish is ready to be served.

Buon appetito!

Website: