italian fagioli recipe
The Best italian fagioli recipe
The beans are naturally packed with fiber and plant-based protein, making them a great addition to any meal. They’re light enough to enjoy without feeling heavy, and the slow-cooked flavors make every bite feel nourishing. Plus, it’s a dish that’s easy to customize—swap in fresh basil or a splash of red wine if you like, or add a sprinkle of cheese if you’re serving it with crusty bread. It’s a recipe that’s as versatile as it is delicious, and it’s always a hit with my family, whether we’re serving it as a main or pairing it with a simple green salad.
Classic Italian White Bean Stew with Garlic
A hearty, comforting stew made with tender white beans, rich tomato sauce, and aromatic garlic. Perfect for a cozy meal.
🥘Ingredients
- 2 cups dried cannellini beans, rinsed
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 2 cups vegetable broth
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1 bay leaf
- 2 tbsp olive oil
- 1 cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
👨🍳Directions
-
1
Start by soaking the beans overnight in plenty of cold water to ensure they cook evenly. Drain and rinse before using. -
2
In a large pot, heat olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and sauté for 30 seconds until fragrant. -
3
Pour in the crushed tomatoes, vegetable broth, oregano, smoked paprika, and bay leaf. Stir well to combine and bring to a gentle simmer. -
4
Add the drained beans to the pot and bring the mixture to a boil. Reduce the heat to low, cover, and let it simmer for 30–40 minutes, or until the beans are tender and the liquid has thickened slightly. -
5
Once the beans are cooked, remove the bay leaf and discard it. Taste and adjust seasoning if needed. For the final touch, stir in the grated Parmesan and chopped parsley just before serving.
🔧Equipment
- Large pot
- Wooden spoon
- Fine-mesh strainer
📊Nutrition Facts (per serving)
📝Notes
- For extra richness, consider adding a splash of red wine while cooking the onions.
- If you prefer a creamier texture, blend half of the stew with an immersion blender before returning it to the pot.
Watch Video Of How Classic Italian White Bean Stew with Garlic Works
❓ Frequently Asked Questions About Italian White Bean Stew with Garlic
How do I adjust the spice level in this Italian fagioli recipe?
You can easily tweak the spice level by adding or omitting red pepper flakes, garlic, or a pinch of cayenne. For a milder version, skip the red pepper flakes entirely or reduce the amount by half. If you prefer a sharper kick, increase the red pepper flakes to 1–2 teaspoons or add a dash of smoked paprika for depth.
Can I use canned beans instead of dried beans?
Yes, but adjust the cooking time. Use 1½ cups of drained, rinsed canned beans (such as great northern or kidney beans) instead of dried. Simmer them for about 15–20 minutes to soften before blending, or add them straight to the pot and reduce the cooking time by 10 minutes.
What if I don’t have fresh basil? Can I substitute it?
Fresh basil is traditional, but dried basil works in a pinch. Use 1 tablespoon dried basil for every 2 tablespoons of fresh. Stir it in at the end of cooking to preserve flavor. Avoid overusing dried—it can taste bitter.
How should I store leftovers to keep them fresh?
Store cooked fagioli in an airtight container in the fridge for up to 4 days. To reheat, warm gently on the stove over low heat, stirring occasionally, until bubbling and creamy again. For longer storage, freeze in portions for up to 3 months—thaw and reheat as needed.
Why does my sauce sometimes turn too thick or thin?
Thin sauce? Add a splash of pasta water or vegetable broth when blending. Too thick? Simmer uncovered for 5–10 minutes to evaporate excess liquid. For a smoother texture, blend the sauce longer or strain it through a fine-mesh sieve before serving.
