Tuscan Fagioli all’Uccelletto — Beans in Savory Tomato Sauce

Fagioli all’uccelletto (beans in tomato sauce) is a classic Italian side made with cannellini beans, tomato, garlic and sage. Simple, flavorful and ready in just over 10 minutes, it pairs well with many main dishes.

Fagioli all’uccelletto is a traditional Tuscan side, particularly associated with Florence. It combines beans, garlic and sage in a light, aromatic tomato sauce for a comforting, versatile dish.

The name uccelletto means “little bird” in Italian, though the recipe is completely vegetarian and often vegan. The term likely refers to the combination of sage and tomato, herbs and flavours commonly used with game, rather than any bird ingredient.

This version is quick and pantry-friendly: it uses canned beans and store-bought passata to deliver great flavour with minimal effort—perfect when you need a fast, satisfying side.

Ingredients – what you need

For a simple, authentic result you need: canned cannellini beans (or cooked dried beans), passata (strained crushed tomatoes), fresh garlic and sage leaves. Also use olive oil, salt and pepper.

Photo below shows the ingredients at a glance.

Recipe instructions – step by step

Heat the olive oil in a frying pan over medium heat. Add the chopped garlic and the sage leaves and fry for 1–2 minutes until the garlic just starts to take on a light golden colour.

Pour in the passata, add the water, and season with a good pinch of salt and some black pepper. Stir, bring to a gentle simmer and let it cook for about 5 minutes to blend the flavours.

After the sauce has simmered, add the drained cannellini beans and return the pan to a simmer. Cook for another 5–6 minutes until the sauce thickens slightly and the beans are heated through. Taste and adjust seasoning, then serve.

Serving suggestions

These beans are excellent with pork or beef steaks and a simple salad. They also make a great topping for toasted ciabatta—finish with a poached or fried egg for an easy lunch. To create a heartier meal, double the recipe and add Italian sausages for a robust bean stew.

Top tips and recipe FAQs

• Make it spicy: add red pepper flakes or a chopped fresh red chilli to taste.
• Change the herbs: swap or add rosemary, thyme or oregano for different flavour notes.
• Avoid overcooking: canned beans can become too soft if cooked more than 5–6 minutes—warm them through and finish.
• Dried vs canned beans: traditionally cooked from dried beans, but canned beans save time and work well here.

More Italian side dishes you might like

• Roasted Butternut Squash with Gorgonzola & Walnuts
• La Peperonata – Bell Peppers in Tomato Sauce
• Sauteed Broccolini with Pesto, Pine Nuts & Chilli
• Italian Green Beans In Tomato Sauce
• Creamy Polenta (Italian Cornmeal)

If you try this Fagioli all’uccelletto recipe, let us know how it turned out in the comments. I love hearing feedback and variations—simple swaps or additions can make it your own.

This recipe was first published on 8 March 2017 and has since been updated.