Italian Fagiolini in Umido
Fagiolini in Umido is a classic Italian side dish of green beans braised in a savory tomato-based sauce, often with onions, garlic, and herbs. It hails from various regions of Italy, particularly central and southern areas, and is a staple of rustic home cooking. The dish celebrates simple, seasonal vegetables prepared with patience to develop deep flavor.
🍽️ Nutrition at a glance
This dish is low in fat and protein but provides a good source of carbohydrates from the beans and tomatoes, with significant dietary fiber. A typical serving offers around 120-150 calories, along with vitamins A and C, and essential minerals like potassium.
Nutrition breakdown
| Calories | 130 kcal |
| Protein | 4 g |
| Carbs | 22 g |
| Fat | 3 g |
| Fiber | 6 g |
| Sugar | 7 g |
| Sodium | 350 mg |
| Vitamin A | 450 IU |
| Vitamin C | 15 mg |
| Potassium | 380 mg |
| Manganese | 0.5 mg |
| Vitamin K | 25 mcg |
| Iron | 1.5 mg |
| Folate | 50 mcg |
| Magnesium | 30 mg |
Per 1 cup (200 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it's a perfect example of 'cucina povera' (peasant cooking), transforming humble ingredients into a flavorful, satisfying dish. Nutritionally, the slow cooking method helps make the beans' nutrients more bioavailable, and the tomato base adds lycopene.
