Fagioli All'Uccelletto

Beans and Tomato

My ingredients for half the recipe. 

1 cup plus one tablespoons small white beans, washed and sorted. Mark prepared them in the instapot and I put them in the soup pot. They were a little too crunchy at first so I cooked them and additional 10 minutes, low heat, then added the following:

3 tbsps olive oil

2 tsps chopped garlic.  The recipe said to cook these first in the pan, then add the beans but I didn't. I was thinking about getting the beans to soften.  Add to the pan, 

1 1/2 cups Italian plum tomatoes, chopped, with juice, and 

1 small handful oregano leaves, washed and chopped. Recipe called for sage but I have oregano growing outside, so I used it.

Salt and pepper. After tasting I added a splash of garlic salt and ground sage. Ladle into bowls, grate some fresh parmesan on it, serve with crusty country bread fried in garlic-y olive oil.

We both liked it a lot

It made enough for two bowls the next day. I added leaves from two stalksof oregano, warmed it and served it with thicker crusty bread in the bottom of the bowls. Not a good choice! It was too soggy.