Roman-style bean stew

Roman-style bean stew, or 'Stufatello di Fagioli,' is a hearty, rustic Italian dish from Rome featuring tender white beans slow-cooked in a savory tomato-based sauce with aromatics like garlic, rosemary, and often pancetta. It's a classic comfort food, typically served as a main course or a substantial side.

🍽️ Nutrition at a glance

This stew is a good source of plant-based protein and dietary fiber, with a moderate carbohydrate content. A typical serving provides essential nutrients like iron, potassium, and folate, and usually ranges from 250 to 350 calories.

Nutrition breakdown

Calories	300 kcal
Protein	15 g
Carbs	40 g
Fat	8 g
Fiber	12 g
Sugar	6 g
Sodium	600 mg
Potassium	600 mg
Iron	4 mg
Folate	120 mcg
Magnesium	80 mg
Phosphorus	180 mg
Vitamin C	10 mg
Vitamin K	8 mcg
Zinc	2 mg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

Culturally, it exemplifies the Italian 'cucina povera' (peasant cooking) tradition, transforming simple, inexpensive ingredients into a deeply flavorful and nutritious meal. Nutritionally, the combination of beans and tomatoes enhances the absorption of iron from the beans.