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Holy Cannellini! - 139 recipes

Cannellini beans are great in traditional Italian recipes... or almost any dish! Browse our collection of cannellini bean recipes and discover the versatility of this creamy, white bean.

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By jads8627

Rate this recipe 4.3/5 (6 Votes)
Cannellini Bean Soup with Kale 1 Picture
Details

Preparation time 15
Cooking time 75

  • 1/4 cup extra-virgin olive oil, plus more for the bruschetta
  • 6 to 8 cloves garlic, thinly sliced, plus 1 or 2 more whole cloves
  • 2 teaspoons dried oregano
  • 1 (6-ounce) can tomato paste
  • 2 tablespoons red wine vinegar
  • 2 (15-ounce) cans cannellini beans, drained and rinsed
  • 2 quarts chicken stock, water, or a combination
  • Salt and freshly ground black pepper
  • 1 large bunch kale, large ribs removed, chopped

See this recipe

This soup is delicious and very easy

Top rated Cannellini Bean recipes

By

In a large pot, cook pasta in boiling water until al dente

  • 1/2 pound whole wheat or brown rice penne pasta
  • 2 tablespoons low-sodium vegetable stock or water
  • 6 – 8 cloves garlic, chopped
  • 1 13.4-ounce box cannellini beans, rinsed and drained
  • 1 15.5-ounce can fire roasted tomatoes
  • salt and pepper to taste
  • crushed red pepper flakes to taste
4.3/5 (15 Votes)

By

MAKE THE RAGU In a deep skillet, add the oil, shallot and garlic and cook over moderate heat, stirring, until soft...

  • 3 tablespoons extra-virgin olive oil
  • 1 large shallot, minced
  • 2 garlic cloves, minced
  • 2 tomatoes, chopped
  • 2 teaspoons finely chopped thyme
  • Salt
  • Pepper
  • Two 15-ounce cans cannellini beans, rinsed and drained
  • 3/4 cup chicken stock
  • One 3/4-pound head of escarole, dark green leaves discarded and remaining leaves torn
  • 2 ounces prosciutto, chopped
  • 1/2 teaspoon grated lemon zest
  • Extra-virgin olive oil
  • Four 6-ounce skinless salmon fillets
  • Salt
  • Pepper
  • 1 1/2 tablespoons Dijon mustard
  • 1 1/2 tablespoon whole-grain mustard
  • 2 teaspoons dry white wine
  • 2 garlic cloves, minced
  • 1 teaspoon finely chopped thyme
4.7/5 (6 Votes)

By

1. Heat a large skillet over medium-high heat

  • 6 ounces bulk hot Italian sausage
  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 1 tablespoon unsalted tomato paste
  • 2 garlic cloves, minced
  • 1/3 cup dry red wine
  • 3/4 cup unsalted chicken stock (such as Swanson)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Dash of crushed red pepper
  • 1 (14.5-ounce) can unsalted diced tomatoes, undrained
  • 1 (15-ounce) can unsalted cannellini beans, rinsed and drained
  • 2 teaspoons chopped fresh oregano
4.4/5 (10 Votes)

By

Crusty, garlicky toasted bread is topped with creamy ricotta, rosemary-accented beans, and spicy sautéed broccoli ...

  • 1 (12-oz.) loaf country bread, halved and sliced 1/2” thick
  • 3/4 cup olive oil, plus more for garnish
  • 1 clove garlic, peeled, plus 6 cloves minced
  • Kosher salt and freshly ground black pepper, to taste
  • 2 bunches broccoli rabe, tough stems trimmed
  • 2 tsp. crushed red chile flakes
  • Zest of 1 lemon
  • 2 tbsp. minced rosemary
  • 1 (15-oz.) can cannellini beans, rinsed and drained
  • 2 cups ricotta
4.8/5 (4 Votes)

By

Spaghetti squash is served with a sauce made from the beans and yeast, with broccoli tossed with the spaghetti squa...

  • 1 small spaghetti squash
  • 2 tablespoons olive oil, divided
  • Salt and pepper
  • 4 cloves garlic, minced
  • 1 teaspoon red pepper flakes, optional
  • 2 cups broccoli florets
  • 1/2 cup vegetable stock
  • 1 cup cannellini beans, rinsed, drained, and roughly mashed with a fork
  • 1/3 cup nutritional yeast
5/5 (6 Votes)

By

A tasty soup to prepare with leftover smoked pork

  • 1 pound bag dried white Northern or cannellini beans, rinsed, picked through for any debris, then soaked in a pot of cold water overnight
  • 4 carrots, peeled, quartered
  • 3 celery stalks, quartered
  • 1 onion, peeled, cut into quarter pieces
  • 2 tablespoons olive oil
  • 2 cloves garlic, chopped
  • 8 sprigs thyme, removed from stem
  • 1 tablespoon fresh rosemary, chopped
  • Smoked pork bone with any meat still attached
  • 1 (28 ounce) can whole tomatoes with juice
  • 3 cups chicken stock, plus 1-2 cups for thinning once soup is cooked and beans absorb liquid
  • 2 cups beef stock
  • 1 1/2 to 2 cups leftover chopped smoked pork, divided
  • 3/4 cup white wine
  • 1/8 cup fresh parsley, chopped
  • 2 tablespoons coarse Kosher salt, plus additional pinches to taste
  • 1 tablespoon cracked black pepper, or more to taste
  • Parmesan cheese, freshly grated, for topping each bowl
5/5 (3 Votes)

By

Heat oil in a large pan over medium heat

  • 1/4 cup extra-virgin olive oil, plus more for finishing
  • 2 large carrots, peeled and diced
  • 1 medium onion, diced
  • 2 large cloves garlic, minced
  • 4 cups dried, cooked or canned, drained cannellini beans
  • 1 bay leaf
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup freshly grated Parmesan, plus more for finishing
  • 24 ounces chicken stock
  • 6 cups coarsely chopped escarole
  • Sea salt
  • Freshly ground black pepper
  • Sliced country bread, toasted and drizzled with olive oil, for serving
5/5 (2 Votes)

By

1 Place the beans in a large bowl with water, using your hand swirl the beans around to rinse them and discard any ...

  • 2 pkgs. (19 oz. each) Johnsonville® Mild Italian Sausages
  • 2 cups dried cannellini beans
  • 10 fresh sage leaves (separated, and more for garnish)
  • 1 medium tomato, cored and halved
  • 1/4 cup Bertolli® Classico Olive Oil
  • 3 cloves garlic, minced
  • 1 cup onion, finely chopped
  • 2/3 cup carrots, finely chopped
  • 2/3 cup celery, finely chopped
  • 1/8 tsp. red pepper flakes
  • 2 cups crushed canned plum tomatoes
  • 1-1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1-1/2 cups chicken stock
  • 1/3 cup mascarpone cheese* (can substitute with cream cheese)
5/5 (1 Votes)

In a large saucepan, heat oil on medium; add cumin seeds

  • 3 tbsp olive oil
  • 1 tsp cumin seeds
  • 2 cloves minced garlic
  • 1 cup diced shallots or onion (4 medium shallots or 1 large onion)
  • 1 green bell pepper, diced
  • 2 tsp minced fresh ginger
  • 1 tsp garam masala or other curry powder (available in the Asian or spice section of supermarkets)
  • 4 large firm but ripe tomatoes, coarsely chopped
  • 1/4 tsp dried chili flakes (optional)
  • 2 cups cooked white cannellini beans (can be boiled ahead and cooled; canned and drained is ok too)
  • Salt and black pepper to taste
  • 2-3 tbsp butter (optional)
  • 1/2 lemon, juiced
  • 3 tbsp chopped fresh cilantro leaves (plus extra for garnish)
  • Crusty sliced sourdough loaf
  • Olive oil or butter for frying eggs
  • 12 eggs
  • Cracked black pepper
4.8/5 (9 Votes)

By

Similar to Olive Garden This makes about 5 quarts

  • SEASONS:
  • 3 tablespoons olive oil
  • 1 small onion - minced
  • 1/2 cup zucchini - chopped
  • 1/2 cup frozen green beans - 1 inch long (Italian if possible)
  • 1/2 stalk celery - minced
  • 1/2 cup carrots - shredded
  • 4 cloves of garlic - minced
  • 4 cups vegetable broth
  • 2 cans (15 oz) kidney beans - drained
  • 2 cans (15 oz) small white beans (cannellini) - drained
  • 1 can (14 oz) tomatoes - diced, drained
  • 3 cups hot water
  • 4 cups fresh baby spinach
  • 1/2 cup small shell pasta (any type small pasta - like Acini Di Pepe-careful not to use to much this sucks up a lot of liquid)
  • 2 tablespoons minced parsley
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 1/2 cup red wine
4.5/5 (31 Votes)

By

A healthy and hearty chicken soup with kale, beans, onions, cabbage and zucchini

  • 3 tablespoons olive oil
  • 2 cups sweet Vidalia or yellow onion, peeled and diced small (about 2 medium/large onions)
  • 1 cup celery, sliced thin (about 2 stalks)
  • 2 to 3 cups green cabbage, sliced into thin ribbons (about 1/2 small head of cabbage)
  • 4 garlic cloves, peeled and finely minced
  • 64 ounces (8 cups) low-sodium chicken broth
  • 3 to 4 cups cooked chicken, shredded (use about 1 whole store bought rotisserie chicken to save time; or roast or cook your own chicken in a skillet)
  • 2 (15-ounce) cans cannellini beans, drained and rinsed
  • 1 tablespoon dried parsley
  • 1 teaspoon dried oregano
  • 1 teaspoons salt, or to taste
  • 1 teaspoon black pepper, or to taste
  • Leaves from 4 large stalks of kale, torn into bite-sized pieces (discard the center thick rib)
  • 1 cup zucchini, diced small (from about 1 medium zucchini)
  • 1 tablespoon lemon juice, optional (brightens up the flavor)
4.7/5 (13 Votes)

By

Warm and hearty cannellini beans and spinach pasta is a perfect weeknight meal

  • 1 pound penne pasta
  • 1 teaspoon olive oil
  • 4 teaspoon minced garlic (or 2 cloves, finely chopped)
  • 1 (28-ounce can) Italian style diced tomatoes with garlic, basil and oregano
  • 1 (15-ounce can) cannellini or other white beans, drained and rinsed
  • 10 ounces coarsely chopped fresh baby spinach
  • 3/4 cup shredded Parmesan cheese or crumbled feta cheese
4.6/5 (21 Votes)

By

In a Dutch oven, cover the dry beans with hot water and soak them for 20 minutes

  • FOR THE BEANS
  • 1 pound dry cannellini beans
  • 1 quart chicken stock
  • 2 bay leaves
  • 1/2 onion, unpeeled
  • 1/4 cup salt
  • (may substitute canned beans, which will shorten the prep time)
  • FOR THE PISTOU
  • 1 cup basil
  • 1/4 cup tarragon
  • Juice of 1 lemon
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • 1/3 cup EVOO – Extra Virgin Olive Oil
  • Salt
  • FOR THE SOUP
  • 2 Tablespoons olive oil
  • 1 leek, whites and light greens, chopped
  • 1 small bulb fennel, chopped
  • 2 ribs celery with leafy tops, chopped
  • 2 carrots, peeled and chopped
  • 1 onion, chopped
  • 3 to 4 cloves garlic, chopped
  • 1 small firm zucchini, chopped
  • Salt and pepper
  • 1 large fresh bay leaf
  • 2 cups cannellini beans
  • 2 quarts chicken or vegetable stock
  • 1 cup orecchiette pasta or other short cut pasta
4.7/5 (10 Votes)

By

We love pork and beans, especially with hot dogs, hamburgers or really any kind of barbeque

  • 2 pounds dried pinto or navy beans (I recommend navy beans)
  • 1 large onion (about 1-pound), peeled, halved and sliced
  • 4 canned plum tomatoes, seeded and crushed (I used fresh roma tomatoes, sliced in half)
  • 2 dried bay leaves
  • 1 tablespoon plus 1 teaspoon dry mustard
  • 12 whole cloves (I recommend reducing to 8, as the cloves almost overpowered the flavor)
  • 1/2 cup dark-brown sugar, packed (increase to 3/4 if you like sweeter beans)
  • 1 tablespoon plus 1 teaspoon coarse salt, plus more for serving
  • 1/2 teaspoon freshly ground black pepper, plus more for serving
  • 1/2 cup unsulphured molasses
  • 12 ounces salt pork, sliced
4.4/5 (30 Votes)

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