Menu Enter a recipe name, ingredient, keyword...

Holy Cannellini! - 139 recipes

Google Ads

More Cannellini Bean recipes

By

Recipe source: Fine Cooking | October/November 2015 Variations The spinach, beans, and cheese also make a great top...

  • Kosher salt
  • 3 Tbs. extra-virgin olive oil; more for serving
  • 3 large cloves garlic, minced
  • 9 oz. baby spinach (9 packed cups)
  • 1 19-oz. can cannellini beans, drained and rinsed
  • 3/4 cup lower-salt chicken broth
  • 1/2 tsp. crushed red pepper flakes
  • 1 lb. large (not jumbo) pasta shells
  • 2 tsp. fresh lemon juice; more to taste
  • Coarsely grated Parmigiano-Reggiano for serving
4.5/5 (10 Votes)

By

To give this riff on Tuscan-style beans fuller seafood flavor, we made a quick concentrated stock with the shrimp s...

  • 2 tablespoons sugar
  • Salt and pepper
  • 1 pound large shell-on shrimp (26 to 30 per pound), peeled, deveined, and tails removed, shells reserved
  • 1/4 cup extra virgin olive oil
  • 1 onion, chopped fine
  • 4 garlic cloves, peeled, halved lengthwise, and sliced thin
  • 2 anchovy fillets, rinsed, patted dry, and minced
  • 1/4 teaspoon red pepper flakes
  • 2 (15-ounce) cans cannellini Beans (1 can drained and rinsed, 1 can left undrained)
  • 1 (14.5-ounce) can tomatoes, diced, drained
  • 1/4 cup fresh basil, shredded
  • 1/2 teaspoon lemon zest, grated
  • 1 tablespoon lemon juice
4.5/5 (8 Votes)

By

Creamy chicken lasagna soup give you all of the flavors of lasagna in a warm bowl of soup

  • 1 pound boneless, skinless chicken breasts, cubed, cooked
  • 10 lasagna noodles, broken into small pieces
  • 7 cups low-sodium chicken broth, divided
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1 (10 ounce) package frozen baby spinach, thawed
  • 1 1/2 cups heavy cream
  • 1/4 cup all-purpose flour
  • 1/4 cup cornstarch
  • 4 cloves garlic, minced
  • 2 carrots, peeled and finely chopped
  • 2 bay leaves
  • 1 medium yellow onion, finely chopped
  • 2 tablespoons olive oil, divided
  • 1 tablespoon Italian seasoning
  • Kosher salt and freshly ground pepper, to taste
  • Parmesan cheese, grated, to taste
  • Ricotta cheese, optional
4.1/5 (22 Votes)

By

Skillet Huevos is a tortilla layered with your favorite beans with an egg cradled in the beans, topped with cheese ...

  • 4 (6 inch) tortillas (I use a corn and flour blend)
  • 4 eggs (1 per serving….you can add more if you want)
  • 2 cups cooked rinsed beans (black bean, pinto, cannellini, or heirloom beans)
  • 1/2 onion, sliced or diced
  • 2 garlic cloves, minced
  • 2 tomatoes, diced
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1/2 teaspoon chipotle powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • Fresh ground pepper, to taste
  • 2 tablespoons water
  • 3 tablespoons olive oil, divided
  • 1 large avocado, sliced
  • 2 tablespoons fresh cilantro, chopped
  • 1 lime, cut into wedges
  • 1/2 cup crumbled cotija, queso fresco, feta or goat cheese, optional
  • Hot sauce, to taste
  • Optional: bell pepper, kale, zucchini, mushrooms,
4.5/5 (8 Votes)

By

There is nothing like homemade minestrone soup

  • 2 tablespoons olive oil
  • 1/2 large onion, diced
  • 2 celery stalks, diced
  • 2 carrots, peeled and cut into 1/2 moon shapes
  • 1 potato, peeled and cut into 1/2-inch dice
  • 3 garlic cloves thinly sliced
  • 4 peeled and whole San Marzano tomatoes, roughly chopped
  • 1 tablespoon fresh parsley, chopped
  • 5 cups chicken stock, hot
  • 2 small zucchini, diced
  • 1/2 cup cannellini beans, cooked
  • Freshly grated Parmigiano-Reggiano cheese
  • Handful of chopped basil leaves
  • 1 cup kale, finely shredded
4.5/5 (4 Votes)

By

The tomato chili broth creates a great depth of flavor in this shrimp and beans dish

  • 4 tablespoons olive oil, divided, plus more for drizzling
  • 1 (15-ounce) can cannellini (white kidney) beans, rinsed, patted dry
  • 1 large or 2 small shallots, finely chopped
  • 2 small Fresno chiles, 1 chopped, 1 sliced into rings
  • 4 garlic cloves, thinly sliced
  • Kosher salt, freshly ground pepper
  • 2 pints multicolored cherry tomatoes
  • 1 pound large peeled deveined shrimp
  • 1 tablespoon sherry vinegar or red wine vinegar
  • 1/2 cup torn pitted Castelvetrano olives
  • Basil leaves and country-style bread (for serving)
4.5/5 (2 Votes)

By

Freshly squeezed juice and the grated zest of a lemon adds a wonderful layer of flavor to this Warm White Bean Sala...

  • 1 tablespoon olive oil
  • 1/2 small red onion, diced
  • 2 medium carrots, halved lengthwise and thinly sliced
  • 1 medium red bell pepper, ribs and seeds removed, diced
  • 1 clove garlic, slivered
  • 1 can (19-ounces) cannellini beans, drained and rinsed
  • 1 teaspoon grated lemon zest
  • Coarse salt and ground pepper
  • 2 teaspoons fresh lemon juice
4.5/5 (2 Votes)

By

There is no need to prep ahead for this scrumptious Clams in White Bean Sauce recipe, get your chop on while the fe...

  • 1 (15-ounce) can baby lima or cannellini beans or other medium white beans, rinsed
  • 1/4 cup olive oil, plus more for drizzling
  • Kosher salt, freshly ground pepper
  • 1 fennel bulb
  • 3 garlic cloves
  • 1 sprig rosemary
  • 1 lemon
  • Handful parsley leaves
  • 36 littleneck or Manila clams, scrubbed
  • 4 thick slices country-style bread, toasted
4.5/5 (2 Votes)

By

This Roasted Garlic Bean Dip tastes amazing with vegetable sticks and or pita chips!

  • 1 head garlic
  • 2 1/2 tablespoons extra-virgin olive oil, plus more for drizzling
  • Kosher salt and freshly ground pepper
  • 6 to 8 medium carrots, peeled and cut into sticks
  • 2 to 3 rutabagas, peeled and cut into sticks
  • 1 (15 -ounce) can cannellini beans, drained and rinsed, liquid reserved
  • 1 teaspoon lemon zest, grated plus 1 tablespoon fresh lemon juice
  • 1 teaspoon dried thyme
  • Pita chips, for serving
4.4/5 (10 Votes)

By

  I love to use one of the cans of beans to thicken the soup a bit

  • Ingredients
  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 7 large segments of garlic, crushed or finely chopped
  • 1/2-1 lb Italian Sausage (I use 3-4 links of sweet Italian Sausage and squeeze it out of the links)
  • 5 cups chicken broth or stock (if you are making it without sausage to be vegan use veggie broth)
  • 2-3 cups water
  • 4 15 oz cans cannellini beans, drained and rinsed (I blend up one and add it at the end to thicken the soup
  • 1/4 tsp basil
  • Dash of red pepper flakes
  • 2 tbsp Italian Salad Dressing (can substitute 1/2 tsp Italian Salad Dressing mix and a dash of red wine vinegar)
  • 2-3 cups roughly chopped kale
  • Salt and pepper to taste
4.5/5 (2 Votes)

By

You could just as easily add diced zucchini, fresh fava beans, or anything else in season — just be sure to adjus...

  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 3 celery stalks, diced
  • 2-3 cloves garlic, minced
  • 1 teaspoon fresh thyme (1/2 teaspoon dry)
  • 1 bay leaf
  • 6 cups vegetable or chicken broth
  • 1 pound waxy red potatoes (4-5 small potatoes), cut into bite-sized pieces
  • 1/2 pound green beans, trimmed and cut into bite-sized pieces
  • 1 pound small-shaped pasta, like shells or elbow macaroni
  • 6 ounces greens, like spinach, kale, or chard, cut into ribbons
  • 1 (15-ounce) can white beans, like Great Northern or cannellini, drained and rinsed
  • Salt and pepper to taste
  • Grated parmesan cheese, optional, to serve
4.4/5 (10 Votes)

By

Cook pancetta, onions, celery, and carrots in oils in a wide 7 to 9 qt heavy pot over medium heat, stirring occasio...

  • accompaniments:
  • 1/3 lb sliced pancetta, chopped
  • 3 carrots, chopped
  • 4 celery ribs, chopped
  • 3 medium red onions, chopped
  • 1/3 cup extra virgin olive oil
  • 1 bunch Swiss chard
  • 6 garlic cloves, finely chopped
  • 1 tsp salt
  • 1/4 tsp pepper
  • 2 Tbsp tomato paste
  • 1 28 oz can whole tomatoes in juice
  • 3 qt hot water
  • 5 cups coarsely chopped cored Savoy cabbage
  • 5 cups coarsely chopped escarole
  • 1 piece Parmigiano-Reggiano rind
  • 1 19 oz can cannellini beans, rinsed and drained
  • extra virgin olive oil for drizzling
  • cooked ditalini pasta tossed with oil
  • grated Parmigiano-Reggiano
4.5/5 (2 Votes)

Any burning questions? Our chefs answer!

Minestrone Soup with Winter Vegetables Pasta Shells With Spinach and Cannellini Beans