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Holy Cannellini! - 139 recipes

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Points value 4

  • 1 pound(s) broccoli rabe, ends trimmed, coarsely chopped
  • 1 1/2 Tbsp olive oil, extra-virgin
  • 3 Tbsp minced garlic
  • 15 oz canned cannellini beans, rinsed and drained
  • 2 Tbsp fresh lemon juice
  • 1/8 tsp table salt, or to taste
  • 1/8 tsp black pepper, freshly ground, or to taste
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1. Rinse the beans, transfer to bowl, cover with cool water and let soak for 2 hours up to overnight

  • 2 cups dried cannellini beans
  • 2 tsp kosher salt
  • 3/4 cup olive oil
  • 2 garlic cloves, smashed
  • 1 bay leaf
  • 1/4 tsp oregano
  • 1 Tbls fresh marjoram leabes
  • 1/4 cup fresh bread crumbs toasted
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Puree the broth and beans in batches in a blender; set aside in a large bowl

  • 5 cups reduced sodium chicken broth
  • 3 cups rinsed drained canned cannellini (white kidney) beans
  • 1 TB olive oil
  • 12 baby carrots, thinly sliced
  • 1 onion, finely chopped
  • 1 red bell pepper, seeded and finely chopped
  • 3 garlic cloves, minced
  • 1 tsp ground cumin
  • 1/4 cup fresh lemon juice
  • 1 tsp dried thyme
  • 1/8 tsp salt
  • freshly ground pepper to taste
  • 2 TB finely chopped fresh flat leaf parsley
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Place oven rack in center of oven

  • 1 lb (16 to 20 per lb) peeled and deveined shrimp
  • 1 can (about 15 oz) cannellini beans, rinsed and drained
  • 1 pint cherry tomatoes, halved
  • 6 oz fresh green beans, halved
  • 1/4 cup Kalamata olives, sliced
  • 2 Tbsp olive oil
  • 2 tsp grated lemon zest
  • 1 tsp minced garlic
  • 1/4 tsp each pepper and dried oregano
  • Garnish: crumbled feta cheese, lemon wedges
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Recipe by Gidaa De Laurentiis on the Today Show

  • 2 tablespoons olive oil
  • 4 ounces pancetta, cut into 1/4- inch pieces
  • 2 medium carrots, peeled and cut into 1/2- inch pieces
  • 2 celery stalks, thinly sliced
  • 1 onion, diced
  • 3 garlic cloves, halved
  • 1 teaspoon salt, or more to taste
  • 1 teaspoon freshly ground black pepper, or more to taste
  • 2 (14 ounce) cans low-sodium chicken broth
  • 1/2 cup packed fresh basil leaves, chopped
  • 2 tablespoons tomato paste
  • 2 teaspoons dried thyme
  • 1 bay leaf
  • 2 bone-in, skin-on chicken breast halves (1 1/2 to 2 pounds total)
  • 12 ounces frozen artichoke hearts, thawed and chopped into 1- inch pieces
  • 1 (15 ounce) can cannellini beans, rinsed and drained
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From the Early Show Thoma Keller, Daniel Boulud

  • Roux:
  • 1 6 pound Lamb Shoulder, boned, rolled and tied
  • 2 pounds Cannellini Beans
  • 3 Quarts Quick Lamb Stock (recipe to follow)
  • 1/2 ounce Butter, unsalted (1 Tablespoon)
  • 1/3 cup Flour (All purpose)
  • Canola Oil, as needed
  • Kosher Salt, as needed
  • 4 each, roma tomatoes, peeled and quartered
  • 6 Each, Sweet Carrots, peeled and cut into 1/2 inch dice
  • 10 Pearl onions or young Bulb onions, peeled with root end attached
  • 15 Garlic Cloves, peeled and split with germ removed
  • 20 small white turnips
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Soak Beans overnight. Saute shallots and leeks for 5 mins then add celery and carrots

  • 2 * 2 shallots, finely chopped
  • 2 * 2 carrot, finely chopped
  • 2 * 2 sticks celery, finely chopped
  • 2 * 2 leeks, finely chopped
  • 2 * 2 tablespoon olive oil
  • 2 * 2 tablespoon butter
  • 2 * 2 Containers of Chicken or Vegetable Stock
  • 2 * 2 bay leaves
  • 1/2 * 1/2 teaspoon dried oregano
  • 2 * 2 Cups of Dry Cannellini Beans
  • 1/2 * 1/2 teaspoon dried parsley
  • 1/2 * 1/2 teaspoon dried thyme
  • * salt and pepper to taste
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Preparation: Place all ingredients in medium saucepan

  • 1 * 1 14.5 ounce can diced tomatoes with Italian herbs
  • 1 * 1 14.5 ounce can Great Northern or cannellini beans
  • 2/3 * 2/3 cup instant rice
  • 1/2 * 1/2 tsp Italian seasoning
  • * fresh pepper to taste
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1. Place the beans in a colander and rinse under cold running water

  • 2 15 ounce cannelini beans
  • 3 tablespoons plus 1/3 cup olive oil
  • 1/4 cup yellow onions, minced
  • 3 teaspoons garlic, minced
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • pinch of cayenne
  • 1/3 cup parmesan cheese
  • 1 1/2 cups parsley
  • toasted pita bread triangles
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Amount Per Serving Calories: 260 Total Fat: 5

  • 2 tablespoons extra-virgin olive oil 1 onion, diced 3/4 cup diced carrot 4 cloves garlic, minced 3 cups low-sodium chicken broth 2 cups water 1 cup white wine 3 potatoes, halved and sliced 1/2 teaspoo
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Combine boiling water and sun-dried tomatoes in a bowl; let stand 10 minutes or until soft

  • 2/3 cup boiling water
  • 1/2 ounce sun-dried tomato halves (about 10) packed without oil
  • 1/4 cup rice vinegar
  • 1 tablespoon vegetable oil
  • 2 teaspoons molasses
  • 2 teaspoons low-sodium soy sauce
  • 6 cups trimmed watercress
  • OR
  • 6 cups chopped fresh spinach
  • 1 cup chopped green onions
  • 6 plum tomatoes (about 1 pound) each cut into 6 wedges
  • 1 (16-ounce) can cannellini beans or other white beans rinsed and drained
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Combine boiling water and sun-dried tomatoes in a bowl; let stand 10 minutes or until soft

  • 2/3 cup boiling water
  • 1/2 ounce sun-dried tomato halves (about 10) packed without oil
  • 1/4 cup rice vinegar
  • 1 tablespoon vegetable oil
  • 2 teaspoons molasses
  • 2 teaspoons low-sodium soy sauce
  • 6 cups trimmed watercress
  • OR
  • 6 cups chopped fresh spinach
  • 1 cup chopped green onions
  • 6 plum tomatoes (about 1 pound) each cut into 6 wedges
  • 1 (16-ounce) can cannellini beans or other white beans rinsed and drained
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Any burning questions? Our chefs answer!

Tomato-and-Cannellini Bean Salad Broccoli Rabe with Cannellini Beans