Patate e Fagioli
Rustic Italian potato & white bean stew with deep, slow-simmered flavor.
Servings: 6 servings
Ingredients
Stew
- 3 tablespoons extra virgin olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion diced
- 2 medium carrots diced
- 2 celery stalks diced
- 4 garlic cloves minced
- 2 tablespoons tomato paste
- 2 teaspoons fresh rosemary finely chopped (or 1 teaspoon dried)
- 1 teaspoon of red pepper flakes optional
- ¼ cup dry white wine
- 2 pounds Yukon Gold potatoes peeled and cut into 3/4-inch cubes
- 2 15 oz cans cannellini beans, drained and rinsed
- 1 14 oz can crushed tomatoes
- 3 cups chicken stock or vegetable stock
- 1 cup water
- 1 teaspoon Better Than Bouillon Roasted Chicken or Roasted Vegetable
- 1 teaspoon mushroom powder
- 2 bay leaves
- 1 Parmesan rind optional but highly recommended
- Kosher salt and freshly ground black pepper to taste
To Finish
- 1 tablespoon high-quality extra virgin olive oil
- 1 teaspoon red wine vinegar or fresh lemon juice
- Fresh Italian parsley chopped
- Freshly grated Parmigiano-Reggiano
For Serving
- Warm crusty Italian bread optionally toasted and rubbed with a cut clove of garlic
Instructions
- Build the flavor base: Heat the olive oil and butter in a Dutch oven over medium heat. Add the onion, carrots, and celery. Cook slowly for 12-15 minutes, stirring occasionally, until the vegetables are very soft and lightly caramelized.
- Add the garlic, rosemary, and red pepper flakes and cook for 30 seconds. Stir in the tomato paste and cook about 2 minutes, until it darkens slightly and develops a rich aroma.
- Pour in the white wine and simmer until nearly evaporated.
- Add the potatoes, crushed tomatoes, chicken stock, water, Better Than Bouillon, mushroom powder, bay leaves, and Parmesan rind. Bring to a gentle boil, then reduce to a slow simmer. Cook for 20 minutes, until the potatoes are beginning to soften.
- Stir in the cannellini beans and continue cooking another 10-15 minutes, until the potatoes are tender.
- Using a potato masher or the back of a spoon, mash about one-third of the potatoes and beans directly in the pot. This naturally thickens the stew while leaving plenty of hearty texture. If the stew becomes thicker than you prefer, stir in a little additional stock or water.
- Finish: Remove the bay leaves and Parmesan rind. Stir in the extra virgin olive oil and the red wine vinegar (or lemon juice). Taste and adjust with black pepper and additional salt only if needed.
- Serve: Ladle into warm shallow bowls. Top with a generous shower of freshly grated Parmigiano-Reggiano, chopped Italian parsley, a final drizzle of excellent extra virgin olive oil, and freshly cracked black pepper. Serve alongside warm crusty Italian bread for dipping.
Notes
Serves 4-6. Yukon Gold potatoes provide the best creamy texture while still holding their shape. Mushroom powder should remain subtle — at 1 teaspoon, it adds depth without making the stew taste like mushrooms. Better Than Bouillon enriches the broth while preserving the rustic character of the dish; taste before adding extra salt. The small splash of red wine vinegar or lemon juice at the end brightens the entire stew without making it taste acidic.