Fagioli All’Olio with Pumpkin and Sage
Fagioli All’Olio or Italian white beans with olive oil is a comforting and hearty meal made with just 5 ingredients! I crowned mine with roasted squash and crispy sage leaves, but this recipe is super versatile and works with any veggies you have on hand!
Servings: 3 people
Ingredients
- ½ of a small pumpkin seeds removed and sliced into thick half moons
- 4 tablespoon extra virgin olive oil, divided and more for serving
- ½ teaspoon salt, divided or to taste
- 10 sage leaves, divided half chopped and half whole
- 5 garlic cloves, minced
- 3 15-oz cans white beans with their juices
- Freshly cracked black pepper, to taste
Instructions
- Pre-heat oven to 380ºF (200ºC). Layer a piece of parchment paper on a baking sheet. Add the sliced pumpkin to the baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with ¼ teaspoon salt. Rub gently then arrange in an even layer and bake for 30 minutes, flipping halfway through, until golden brown.½ of a small pumpkin, 4 tablespoon extra virgin olive oil, divided, ½ teaspoon salt, divided
- In the meantime, heat a large Dutch oven over medium heat. Add 3 tablespoon of olive oil and heat until sizzling. Add half of the sage leaves (whole) and fry for 1-2 minutes per side, until golden brown. Remove from the pan and let rest on a plate layered with parchment paper to soak any excess oil.
- To the remaining oil, add the minced garlic and the rest of the sage leaves (chopped) and saute for 1 minute, or until fragrant.10 sage leaves, divided, 5 garlic cloves, minced
- Add the canned white beans with their juices and season with the rest of the salt (¼ tsp) and black pepper. Simmer for 5-10 minutes, or until thickened to your liking.
- Once the beans are ready, top with the roasted pumpkin and crisped sage leaves from before. Serve with a generous glug of olive oil. Enjoy!