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Fagio al Fiasco Bean Soup

By snoopstaa (GoodFood Community)
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  • Preparation and cooking time
    • Total time
    • 12 hours to soak the beans
  • Easy
  • Serves 6
This dish is cooked in Tuscany by farmers, it is normally cooked in a Chianti bottle left by a camp fire overnight. My Italian friend taught me this method of cooking it and slight variation on the traditional simpler farmer 'all in the bottle style'.


  • 4 to 8 garlic cloves
  • 12 fresh sage leaves
  • 1 or 2 sprigs of rosemary (optional)
  • 60ml extra virgin olive oil
  • 500ml water (or weak chicken / vegetable stock)
  • 1/2 tsp salt
  • 250g dried cannellini beans
  • cracked pepper to taste


  • STEP 1
    Place the dried cannellini beans in a saucepan and cover with water, allow 12 hours to soak overnight.
  • STEP 2
    Start by putting half the olive oil in a saucepan and heating gently, chop up the sage leaves into thin strips and add to the oil frying gently for 1 minute. If using rosemary, roughly chop and add with the sage.
  • STEP 3
    Add the garlic cloves whole and continue frying gently for 1 minute, do not allow to burn.
  • STEP 4
    Drain the soaked beans and add to the oil, sage & garlic mix
  • STEP 5
    Pour over the water / stock and remaining olive oil, add the salt and cook very gently for 3 or 4 hours for best results, or gently simmer for an hour if time is of the essence.
  • STEP 6
    You can also blitz a little of the beans separately to increase the creaminess of the dish.
  • STEP 7
    Serve drizzled with fresh olive oil, cracked pepper and crusty bread.
  • STEP 8
    Best eaten the next day (or after!)
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