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 simplicity 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)