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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 (5 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

Yields: 4

  • 8 boneless, skinless chicken thighs
  • Salt and pepper
  • 2 tablespoons rosemary, finely chopped
  • 8 slices prosciutto di Parma or speck (smoky ham)
  • 3 tablespoons EVOO – Extra Virgin Olive Oil, divided
  • 2 ribs celery, finely chopped
  • 2 carrots, chopped
  • 1 onion, chopped
  • 1 small chili pepper, seeded and finely chopped
  • 3 to 4 cloves garlic, finely chopped
  • 2 tablespoons tomato paste
  • 1/2 cup white wine
  • 1/2 cup chicken stock
  • 2 cups passata or tomato purée
  • 1 15-ounce can cannellini beans, drained
  • A few leaves of basil, torn
  • Crusty bread for mopping
5/5 (1 Votes)

By

Cook pasta according to package direction

  • 16 ounces farfalle
  • 2 teaspoons pine nuts
  • 3 tablespoon extra-virgin olive oil, divided
  • 1 cup white onion, chopped
  • 15 ounces artichoke hearts, canned in water
  • 15 ounces cannellini beans, drained and rinsed
  • 1/2 teaspoon sea salt
  • 2 teaspoons ground black pepper
  • 1 cup grape or cherry tomatoes, cut in half
  • 1 cup Parmesan cheese, shredded
  • Chopped parsley for garnish
5/5 (1 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)

By

Detox Cred: Try to add one more vegetarian entree to your diet each week

  • 1 large leek, sliced
  • 5 garlic cloves, peeled
  • 1/2 small rutabaga, peeled and chopped
  • 2 parsnips, peeled and chopped
  • 2 carrots, peeled and chopped
  • 1 sweet potato, peeled and chopped
  • 8 brussels sprouts, trimmed and halved
  • 3 tablespoons olive oil, plus more for drizzling
  • 1 tablespoon plus 1 teaspoon balsamic vinegar
  • Coarse salt and pepper
  • 1 1/2 cups cooked and drained cannellini beans
5/5 (1 Votes)

By

1. Place porcini mushroom and water in meduim microwave-safe bowl

  • 1 oz. dried porcini mushrooms
  • 2 cups water
  • 1/4 cup extra virgin olive oil
  • 1 1/2 tbls minced garlic
  • 1 tbls. minced fresh rosemary
  • 10 oz. sliced cremini mushrooms
  • 3 (14 oz.) cans reduced sodium chicken broth
  • 2 (15 oz.) cans cannellini beans, drained, rinsed
  • 1 (14 1/2 oz.) can diced tomatoes, undrained
  • 1/3 cup minced fresh italian parsley
  • 1/2 tsp salt
  • 1/2 tsp crushed red pepper
  • 6 slices italian bread (1 in.) toasted
  • 6 tbls parmesan cheese
5/5 (1 Votes)

By

In a medium saute pan, cook the bell peppers and onions in 2 tablespoons olive oil until soft, 5 to 7 minutes

  • 1/2 sweet bell pepper, finely chopped
  • 1/2 medium onion, diced
  • 3 tablespoons olive oil, divided
  • 2 cloves garlic, minced
  • 1/4 cup white wine
  • 1/2 cup chicken or vegetable stock
  • 1 teaspoon herbes de provence
  • 3 cups cooked cannellini beans
  • 1/2 baguette, sliced and toasted, for serving
5/5 (1 Votes)

By

2 TB olive oil 1 TB. red wine vinegar 1 TB

  • mix all together
5/5 (1 Votes)

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