Italian White Beans with Tomatoes (Fagioli all’Uccelletto)

The fresh taste of tomatoes comes through in this lightened Italian classic that’s been updated by using balsamic vinegar and less oil.

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Serves: 4

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Ingredients

  • 1 tbsp (15 mL) olive oil
  • 1 Ontario Onion, sliced
  • 2 tsp (10 mL) crumbled dried sage
  • 3 cloves Ontario Garlic, minced
  • 1 tbsp (15 mL) water
  • 1 can (19 oz/540 mL) white kidney beans, drained and rinsed
  • 3 Ontario Field Tomatoes, cut in large chunks
  • 1/4 tsp (1 mL) each salt and pepper
  • 1 tsp (5 mL) balsamic vinegar
     

Instructions

In large skillet, heat oil over medium heat. Add onion, sage, garlic and water; cook, stirring often, for 5 minutes. Stir in beans, tomatoes, salt and pepper. Cover and simmer over low heat for 3 minutes. Stir in vinegar. Taste and adjust seasoning.  

Nutritional information

1 Serving

  • PROTEIN: 9.5 grams
  • FAT: 4 grams
  • CARBOHYDRATE: 29.5 grams
  • CALORIES: 192