Tuscan Stewed Cannellini Beans

Tuscan Stewed Cannellini Beans: A Taste of the Italian Countryside

There’s a certain simplicity to Tuscan cooking that I've always admired. Back in culinary school, we were taught that true Italian cuisine is about highlighting great ingredients with minimal fuss. Dishes like these stewed cannellini beans perfectly capture that philosophy: rustic, deeply flavorful, and comforting.

Cannellini beans have been a staple in central Italy for centuries, especially in Tuscany where hearty legumes and vegetables form the backbone of many meals. Known locally as "fagioli all’uccelletto," these stewed beans were traditionally simmered slowly over a fire, often served alongside grilled bread or roasted meats. The beauty of this dish lies in its balance: the creaminess of the beans, the brightness of herbs, and the gentle heat of chili flakes.

At Central Valley Spice Co., I wanted to recreate this Tuscan classic using our new Tuscan-Inspired Italian Seasoning Blend. This blend was crafted exactly for recipes like this — combining dried oregano, basil, rosemary, thyme, garlic powder, onion powder, tomato powder, and a touch of Calabrian chili flakes. The result is a seasoning that brings bold, authentic Tuscan flavor to your kitchen without the need to measure out multiple spices.

Recipe: Tuscan Stewed Cannellini Beans

Ingredients:
1/4 cup extra virgin olive oil
1 medium yellow onion, chopped
2 medium or large carrots, peeled and finely chopped
2 celery ribs, diced
4 garlic cloves, finely chopped
1 tablespoon Central Valley Spice Co. Tuscan-Inspired Italian Seasoning
1/4 cup flat-leaf parsley, minced
1 tablespoon minced fresh sage (optional, for added depth)
4 1/2 tablespoons tomato paste
3/4 cup dry white wine
1 (28-ounce) can whole peeled tomatoes, crushed by hand
1 teaspoon kosher salt (plus more to taste)
Freshly ground black pepper
1 Wild Mountain Bay Leaf (Central Valley Spice Co.)
1 1/2 cups vegetable broth (plus more as needed)
2 (15-ounce) cans cannellini beans, drained and rinsed
1/2 cup fresh basil, slivered

Instructions:
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Sauté for 8-10 minutes, stirring occasionally, until softened.
Stir in the garlic and Central Valley Spice Co. Tuscan-Inspired Italian Seasoning. Cook for 1-2 minutes until fragrant.

Add the parsley, sage, and tomato paste, stirring to coat the vegetables. Let cook for 2-3 minutes.

Pour in the white wine, scraping up any bits from the bottom of the pot. Simmer until the wine reduces slightly, about 3 minutes.

Add the crushed tomatoes, salt, black pepper, Wild Mountain Bay Leaf, and vegetable broth. Bring to a gentle simmer.

Stir in the cannellini beans. Let the stew simmer uncovered for 25-30 minutes, stirring occasionally. Add more broth if the stew gets too thick.

Remove bay leaf. Taste and adjust seasoning as needed.

Finish with slivered fresh basil. Serve warm with crusty bread or alongside roasted chicken or grilled sausage.

Why Our Tuscan-Inspired Italian Seasoning?

Most store-bought Italian seasoning blends rely heavily on just oregano and basil, lacking depth and complexity. Our version includes the full spectrum of classic Tuscan herbs and spices, plus the rich addition of tomato powder and the subtle heat of Calabrian chili flakes. Blended fresh in small batches right here in Fresno, CA, this seasoning transforms simple recipes into restaurant-quality meals.

You can find our Tuscan-Inspired Italian Seasoning and Wild Mountain Bay Leaves available now at Central Valley Spice Co. Freshness guaranteed, always small batch.