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Holy Cannellini! - 28 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
4.8/5 (8 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

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

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

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)

By

Warm up your party with melty Parmesan & White Bean Dip

  • 1 tablespoon olive or canola oil
  • 2 cloves garlic, finely chopped
  • 2 teaspoons fresh thyme, chopped or 1 teaspoon dried thyme leaves
  • 1 (19-ounce) can cannellini beans, drained and rinsed
  • 1/3 to 1/2 cup chicken broth or white wine
  • 2 tablespoons Italian (flat-leaf) parsley, chopped
  • 1 cup Parmesan cheese, shredded (approximately 3 3/4 ounces)
  • Carrot sticks
4.6/5 (13 Votes)

By

Baked cauliflower and fresh thyme make this white bean dip a light and easy choice for your next party

  • 1 head cauliflower, trimmed and broken into bite-sized pieces
  • 5 tablespoons olive oil, divided
  • 1 (15.5-ounce) can Great Northern beans (or any white bean), rinsed and drained
  • 5 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 1 teaspoon fresh thyme
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon black pepper
  • Extra olive oil for drizzling
4.5/5 (18 Votes)

By

My salad was inspired by a recipe that I found on Dr

  • 2 bunches of Lacinato Kale, washed dried and center stem removed (about 6 cups)
  • 2 - 4 Tbsp Fresh Squeezed Lemon Juice
  • Zest from one Lemon
  • 2 - 4 Tbsp excellent quality Extra Virgin Olive Oil (I used 2 Tbsp)
  • 2-3 cloves fresh Garlic, minced
  • 1 ounce (about 1/3 cup) finely grated Asiago Cheese
  • 1/3 cup Panko Bread Crumbs
  • 9 ounces cooked, drained Cannellini Beans. If using canned, rinse under cool water and drain well. (no salt added)
  • A few grinds of fresh Black Pepper
  • Sea Salt to your taste
4.6/5 (10 Votes)

By

Heat a large frying pan with 2 tablespoons of olive oil

  • 1 large zucchini – quartered and sliced
  • 1/2 red onion – sliced
  • 2 stalks celery – chopped
  • 2 cloves garlic – chopped
  • 1/2 cup Italian parsley – chopped
  • 29 oz. can cannellini beans – drained
  • 1 tbs. capers – plus tablespoon of caper juice
  • Juice of 1/2 lemon
  • 1 1/2 cups water
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1 tsp. dried oregano
  • 1/2 tsp. red pepper flakes
  • 2 tablespoons olive oil – plus a little more for drizzling
  • Grated Parmesan or Romano cheese
  • 1 lb. of your favorite macaroni
4.7/5 (3 Votes)

By

This delicious Mediterranean Salad in a mason jar is the perfect make ahead meal, it's portable and packed with hea...

  • DRESSING:
  • 1/2 cup red wine vinegar
  • 3 ounces water
  • 2 teaspoons honey
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 6 ounces olive oil
  • SALAD:
  • 1 artichoke heart (canned), quartered
  • 2 grape tomatoes, halved
  • 1/4 cup English cucumbers, quartered and thinly sliced
  • 1/4 cup canned cannellini beans
  • 1 tablespoon Parmigianno-Reggiano, grated
  • 2 tablespoons Kalamata olives, sliced
  • 1 1/2 cup mixed greens
  • 1 tablespoon roasted pine nuts
4.5/5 (11 Votes)

By

White bean spread with garlic and herbs is perfect when served with home-made crispy baked pita wedges

  • SPREAD:
  • 2 (15-ounces) cans great Northern or cannellini beans (white kidney beans), rinsed and drained
  • 1/2 cup canned chicken or vegetable broth
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon fresh marjoram, snipped or 1/4 teaspoon dried marjoram, crushed
  • 1/2 teaspoon fresh rosemary, snipped or 1/8 teaspoon dried rosemary, crushed
  • 1/8 teaspoon pepper
  • Olive oil, optional garnish
  • fresh marjoram leaves and rosemary, optional garnish
  • HOME BAKED PITA CHIPS:
  • 2 pita bread rounds
  • 2 tablespoons olive oil
  • 2 teaspoons fresh oregano, snipped
  • 1/4 teaspoon Kosher salt
4.6/5 (7 Votes)

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Cannellini Bean Dip Cannellini Bean Soup with Kale