Welcome to our roundup of 15 easy cannellini bean recipes, where we explore diverse ways to transform these humble legumes into satisfying meals.
Cannellini beans, also known as white kidney beans, are fiber-rich legumes that form the backbone of countless nutritious and delicious vegetarian dishes.
Packed with protein, fiber, and essential nutrients, these beans elevate the taste of any dish and contribute to a balanced and wholesome diet.
With its creamy texture and mild flavor, cannellini beans are an excellent canvas for a wide array of dishes, from comforting soups to vibrant salads and hearty mains.
Whether you’re looking for a quick vegetarian dinner or plant-based ways to enrich your meals with protein, there’s a recipe here to suit every palate.
This compilation showcases the incredible versatility of cannellini beans in the kitchen, from classic breakfast ideas to appetizers and one–pot meals.
1. Tuscan bean soup
Our Tuscan white bean soup is inspired by “Ribollita,” a comforting meal-prep-friendly Italian recipe.
In this soup, tender cannellini beans simmer to perfection with leafy greens and aromatic herbs in a flavorful vegetable broth.
2. White bean dip
This easy white bean dip recipe is a creamy dip similar to hummus with cannellini beans, tahini, and cumin.
Cannellini beans are excellent for this spread as they are soft and have thin skin, are mild in taste, and are naturally very creamy.
3. Vegetable soup
White beans such as cannellini beans, navy beans, and great northern beans are excellent in this vegetable soup due to their mildly nutty flavor and creamy texture.
We often use canned beans, but you can also use dry beans that you previously soaked in cold water with a teaspoon of baking soda for 12 to 24 hours and boiled until tender.
4. White bean aglio e olio
Everyone knows spaghetti aglio e olio, a classic Italian pasta dish that’s become an international sensation thanks to its simplicity and taste.
Our white bean aglio olio is our take on this popular pasta dish. We think tender and creamy cannellini beans are superb, adding plenty of creaminess, a pleasant nutty flavor, and vegetarian protein.
5. Creamy kale soup
Creamy kale soup is a fulfilling 30-minute one-pot recipe that combines fresh kale leaves with tender white beans, vegetables, aromatic herbs, and a flavorful vegetable broth.
White beans make this soup ultra-creamy as we blend some of the beans before adding the kale.
6. Lemon pasta
Try this creamy lemon pasta with cannellini beans and a handful of spinach cooked in the lemon sauce before added to the pasta.
The result is a wholesome, creamy, tasty, and satisfying pasta meal ready in 30 minutes.
7. Zucchini soup
Zucchini soup is a delicious summer squash recipe that is easy to make with a few simple ingredients in about 20 minutes.
The soup is best served warm as an appetizer or light dinner. You can top it with croutons, or if you want more protein, try it with cannellini beans tossed in olive oil and parsley.
8. Vegan pasta salad
This vegan pasta salad combines al dente pasta with juicy, colorful veggies and creamy cannellini beans. It is topped with a bold, citrusy olive oil and mustard dressing.
Cannellini beans are our favorite for this vegan pasta salad recipe because they are tender, slightly nutty, creamy, and absorb the flavor of the dressing.
9. Artichoke salad
This colorful salad takes about 15 minutes to make. It is perfect for meal prep, potlucks, and lunchbox ideas.
White beans are excellent in salads because they have a mild flavor that adapts well with fresh veggies, adds plenty of nutrition, and has a delightfully creamy texture.
10. Creamy pasta salad
This creamy pasta salad with mayonnaise is excellent for potlucks, cookouts, and picnics.
It’s versatile, and you can serve it as a starter, side dish, or light and refreshing summer pasta with cannellini beans as a plant–based protein addition.
11. Tortellini soup
Our tortellini soup is a warm and soothing meal that combines comforting Italian flavors. It features tender tortellini with delicious vegetables in a rich and savory broth.
We recommend adding a legume such as chickpeas or white beans to increase the soup’s protein content.
12. Italian bean stew
You can make this Italian bean stew with most varieties, such as cannellini (white bean stew) or borlotti beans.
You can put it together in 30 minutes and serve it with rice, couscous, polenta, or a slice of focaccia bread.
13. Air fryer asparagus
These are fryer asparagus are slightly crispy on the outside while soft and juicy inside.
Serve them on cannellini beans with aromatic dukkah and tahini sauce topping for a Mediterranean-inspired appetizer and vegetable side dish.
14. Pan con tomate
Add cannellini beans to turn pan con tomate into a wholesome and fulfilling meal and breakfast idea.
Toss the beans with olive oil, basil, salt, and black pepper and arrange them on the tomato for a Mediterranean snack.
15. White bean salad
This bean salad features tender and creamy cannellini, fresh herbs, and veggies tossed in a delicious Mediterranean olive oil and lemon dressing.
White bean salad is perfect for a healthy lunch or a light dinner with pita bread and yogurt tahini sauce. You can also bring it to a potluck, picnic, or barbeque.
More beans and pulse recipes
- How to cook lentils
- How to cook chickpeas
- Red lentils guide
- Black lentils cooking guide
- Chickpea flour recipes
- 20 best recipes with beans
Cannellini Bean Recipes: White Bean Soup
Equipment
- Immersion blender or standing blender
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 large onion chopped
- 3 stalks celery chopped
- 3 medium carrots chopped
- 1 leek thinly sliced
- 2 cloves garlic pressed
- ⅓ cup tomato paste
- 1 teaspoon thyme or 1 sprig of rosemary
- 8 ounces kale sub spinach
- 8 ounces chard sub Bok choi
- 8 ounces savoy cabbage sub Chinese cabbage
- 3 cans (15-ounce each) white beans cannellini or navy beans – 4 cups if using cooked beans
- 4 cups vegetable stock
- 1½ teaspoons salt or more to taste
- ⅛ teaspoon black pepper
FOR SERVING
- 4 slices crusty bread toasted, rubbed with garlic, and drizzled with extra virgin olive oil. Parmesan cheese is optional.
Instructions
MAKE THE FLAVOR BASE
- In a large pot, heat 3 tablespoons extra virgin olive oil. Add 1 large onion, 3 stalks celery, 3 medium carrots (all chopped), 1 leek (thinly sliced), and 2 cloves garlic (pressed).Cook gently for 10 minutes. Stir often.
- Add ⅓ cup tomato paste and 1 teaspoon thyme and cook for 2 more minutes.
ADD THE GREENS
- Rinse and chop 8 ounces kale, 8 ounces chard, and 8 ounces savoy cabbage, then add them to the pot.Add 3 cups vegetable broth and season with 1½ teaspoons salt and ⅛ teaspoon black pepper.Stir, cover with a lid, and simmer on medium heat for 10 minutes.
ADD THE BEANS
- Blend 1 cup of white beans (drained) with 1 cup of vegetable broth.
- Pour blended beans and remaining whole beans into the pot with the veggies. Stir and keep simmering for another 10 to 15 minutes, uncovered.Taste and adjust for salt and let soup cool down 10 minutes.
- Serve with a thick slice of toasted crusty bread, brushed with garlic, sprinkled with a pinch of salt, and drizzled with good quality extra virgin olive oil.
Video
Notes
Nutrition
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Welcome to The Plant-Based School, a food blog with vegetarian and vegan recipes.