Zuppa di fagioli

Zuppa di fagioli. The Florentines are known as “bean-eaters”, so there is no wonder the next popular side dish is made with cannellini beans. Fagioli all’uccelletto (don’t be afraid, there are no birds or uccelli, actually in this dish) is consisted solely of cannellini beans stewed in olive oil and tomatoes, with a bit of salt, garlic, and sage. This dish is simple at its best and again as most typical dishes was a dish of the poor who followed the same recipe when they cooked birds instead of beans. (Pictures and recipe www.agrodolce.it)