Type what you have

Ingredients

• ✓ cannellini bean
• olive oil
• garlic
• salt
• cherry tomato
• chicken broth
• black pepper

Instructions

1. 1 Heat oil in a skillet over medium heat. Cook garlic in the hot oil until golden, about 5 minutes. Stir beans into the oil; season with salt. Cook and stir the beans until hot, about 5 minutes. Stir tomatoes into the beans; cook and stir until the tomatoes soften, about 5 minutes more.
2. 2 Pour broth over the beans mixture; stir. Cook the mixture at a simmer until the liquid reduced in volume by about half, about 15 minutes. Season with pepper.

By bfr610

Ingredients

• ✓ cannellini bean
• bacon
• olive oil
• escarole
• garlic
• chicken broth
• red pepper flakes
• parmesan cheese

Instructions

1. 1 Cook bacon in a large skillet over medium-high heat, turning occasionally, until crisp, 7 to 8 minutes. Drain on paper towels; crumble when cool. Reserve drippings in the skillet.
2. 2 Heat olive oil in drippings, 1 minute. Add escarole; cook and stir, 3 to 4 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Add beans and chicken broth; season with red pepper flakes. Simmer for 5 to 7 minutes. Serve in bowls; top with crumbled bacon and Parmesan cheese.

By MissyPorkChop

Ingredients

• ✓ cannellini bean
• red bell pepper
• onion
• garlic
• olive oil
• chicken broth
• salt
• pepper

Instructions

1. 1 Preheat oven to broil.
2. 2 Place the bell peppers on a baking sheet and broil on the top rack of the oven, using tongs to turn them as each side blackens. Place the blackened peppers in a paper bag, close tightly and allow them to cool for 20 to 30 minutes. Then peel the skin off the peppers and discard the stem and all the seeds. Chop the peppers and set aside.
3. 3 In a large pot over medium heat, saute the onion and garlic in the oil for 5 minutes, or until onion is translucent. Now add the chopped, roasted red bell peppers and saute for 2 to 3 more minutes.
4. 4 Next, add the chicken broth and the beans, stirring well. Using a blender, puree the soup in small batches and return to the pot over low heat for 5 minutes.

By skaught

Ingredients

• ✓ cannellini bean
• salt
• escarole
• olive oil
• garlic
• salt
• black pepper
• red pepper flakes
• parmesan cheese

Instructions

1. 1 Pour enough water into a large pot to be about 2 inches deep; bring to a boil. Stir 1 teaspoon salt into the boiling water; add escarole. Cook the escarole at a boil, pushing the escarole further into the water as it wilts, until it is fork-tender, 3 to 5 minutes; drain.
2. 2 Pour olive oil into the pot and place over medium heat. Cook and stir garlic, 1 teaspoon salt, black pepper, and red pepper flakes in hot oil until the garlic is soft, 3 to 5 minutes. Stir drained escarole and cannellini beans into the garlic mixture; cook and stir until the beans are hot, 5 to 10 minutes. Sprinkle Parmesan cheese over the mixture just before serving.

By GinaLovesFood

Ingredients

• ✓ cannellini bean
• olive oil
• onion
• garlic
• tomato paste
• apple cider vinegar
• molasses
• brown sugar
• worcestershire sauce
• vegetable broth
• salt
• black pepper
• parsley

Instructions

1. 1 Heat olive oil in a saucepan over medium heat. Add onion and cook until soft and translucent, stirring occasionally, about 5 minutes. Stir in garlic, and cook until fragrant, 30 seconds to 1 minute.
2. 2 Mix in tomato paste, vinegar, molasses, brown sugar, and Worcestershire sauce, stirring until well combined. Pour in beans and broth, and cook until beans are coated and the sauce starts to reduce, about 15 minutes. The beans still should be saucy, not too thick. Season with salt and pepper.
3. 3 Sprinkle with parsley before serving.

By lutzflcat

Ingredients

• ✓ cannellini bean
• olive oil
• onion
• celery
• garlic
• parsley
• italian seasoning
• red pepper flakes
• salt
• chicken broth
• tomato
• tomato sauce
• ditalini
• small pasta

Instructions

1. 1 Gather the ingredients.
2. 2 Heat olive oil in a large saucepan over medium heat. Add onion, celery, garlic, parsley, Italian seasoning, pepper flakes, and salt; cook and stir until onion is translucent, about 5 minutes.
3. 3 Stir in chicken broth, tomato sauce, and tomatoes. Reduce the heat to low and simmer for 15 to 20 minutes.
4. 4 Add pasta and cook until tender, about 10 minutes.
5. 5 Stir in undrained beans and cook until heated through, 3 to 4 minutes.
6. 6 Serve hot and enjoy!

By Star Pooley

Ingredients

• ✓ cannellini bean
• chicken breast
• green salsa
• chicken broth
• green chili
• cumin
• cayenne pepper
• tortilla chip
• sour cream
• cheddar cheese
• cilantro

Instructions

1. 1 Place chicken in a multi-functional pressure cooker (such as Instant Pot) and pour 1/2 the salsa on top. Add 1 cup broth. Close and lock the lid. Choose Manual pressure and set the timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken to a bowl and shred using a fork. Return shredded chicken to the pot.
3. 3 Add remaining salsa, remaining broth, cannellini beans, green chiles, cumin, and cayenne pepper to the pot with the chicken. Close and lock the lid. Choose Manual pressure and set the timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
5. 5 Top servings of chili with crumbled tortilla chips, sour cream, Cheddar cheese, and cilantro.

By Jen Neumann

Ingredients

• ✓ cannellini bean
• rotisserie chicken
• salsa verde
• tomato puree
• vegetable broth
• chili powder
• cumin
• cayenne pepper
• salt
• black pepper
• sweet white corn
• bell pepper
• onion

Instructions

1. 1 Place chicken meat in the slow cooker; mix in salsa verde, tomato puree, vegetable broth, chili powder, cumin, cayenne pepper, salt, and black pepper. Add cannellini beans, corn, bell pepper strips, and onion; stir well.
2. 2 Cook on High, stirring occasionally, for 2 hours. Reduce heat to Low and simmer until serving time, at least 2 hours.

By Allrecipes Member

Ingredients

• ✓ cannellini bean
• tomatillo
• poblano pepper
• garlic
• olive oil
• andouille sausage
• yellow onion
• celery
• carrot
• cumin
• ancho chile powder
• chicken broth
• jalapeno pepper
• cilantro

Instructions

1. 1 Preheat the oven to 500 degrees F (260 degrees C). Line a rimmed baking sheet with aluminum foil.
2. 2 Place tomatillos, poblano, and garlic head on the prepared baking sheet.
3. 3 Roast in the preheated oven for 30 minutes. Cool.
4. 4 Heat olive oil in a Dutch oven over medium heat. Add andouille sausage; cook, stirring occasionally, until slightly crisp for 5 to 7 minutes. Transfer sausage to a plate.
5. 5 Add onion, celery, and carrot to the Dutch oven; cook and stir for 5 minutes. Add cumin and chile powder; cook and stir for 5 to 7 minutes. Stir in cannellini beans; cook 3 to 5 minutes.
6. 6 Meanwhile, remove and discard skins from tomatillos, poblano, and garlic. Transfer to the bowl of a food processor; pulse until combined.
7. 7 Transfer liquified tomatillo mixture to the Dutch oven; stir in chicken broth and sausage. Cover the Dutch oven, reduce heat to medium-low, and simmer for 25 minutes.
8. 8 Divide soup among bowls; garnish with jalapeño slices and cilantro.

By CookingWithShelia

Ingredients

• ✓ cannellini bean
• olive oil
• celery
• onion
• chili powder
• cumin
• garlic
• tomato
• red kidney bean
• lime juice
• hot sauce
• salt
• black pepper
• flour tortilla

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Saute celery and onion in hot oil until onion starts to turn translucent, 5 to 7 minutes. Add chili powder and cumin; saute until onion is soft, about 5 minutes more. Stir garlic into onion mixture and saute until fragrant, about 30 seconds.
2. 2 Stir tomatoes into onion mixture; bring to a simmer, reduce heat to medium, and cook and stir until liquid is mostly evaporated and mixture is thick, 5 to 10 minutes.
3. 3 Mix cannellini beans and red kidney beans into tomato mixture; cook until bean filling is heated through, 5 to 10 minutes. Season filling with lime juice, hot sauce, salt, and black pepper.
4. 4 Spoon filling in a line across the middle of a tortilla. Fold opposing edges of the tortilla to overlap the filling. Roll 1 of the opposing edges around the filling into a burrito. Repeat with remaining filling and tortillas.

By Jennyness

Ingredients

• ✓ cannellini bean
• olive oil
• onion
• poblano pepper
• garlic
• water
• chicken breast
• salsa verde
• cumin
• chile-lime seasoning
• green chile
• cilantro
• corn
• sour cream

Instructions

1. 1 Heat 1 teaspoon oil in a Dutch oven over medium heat. Stir in 1/2 of the onion and 1/2 of the poblano pepper; cook and stir for 3 to 4 minutes. Add garlic and cook until fragrant, about 1 minute. Deglaze the pan with water.
2. 2 Add chicken, 1/4 jar of salsa verde, 1 teaspoon cumin, and 1 teaspoon chile-lime seasoning. Reduce heat to medium-low and simmer until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
3. 3 Remove chicken and shred. Add back to the pot with remaining onion, poblano pepper, salsa verde, cumin, and chile-lime seasoning. Add cannellini beans, green chiles, and cilantro. Simmer for 1 hour.
4. 4 Add frozen corn and sour cream; cook until heated through, about 5 minutes.

By Tammy Doerr

Ingredients

• ✓ cannellini bean
• olive oil
• yellow onion
• poblano chile pepper
• garlic
• chili powder
• cumin
• oregano
• turkey broth
• turkey
• white hominy
• green chile pepper
• water
• salt
• pepper

Instructions

1. 1 Heat oil in a large Dutch oven over medium heat. Add onions and poblano chiles; cook and stir until soft, about 5 minutes. Add garlic; cook and stir until fragrant, 1 to 2 minutes. Stir in chile powder, cumin, and oregano.
2. 2 Add turkey broth, turkey, cannellini beans, hominy, chile peppers, salt, and pepper. Add water just to cover, stir to combine, and bring to a boil. Reduce the heat to low, cover, and simmer, stirring occasionally, until flavors have blended, about 1 hour.

By CAMILLA362

Ingredients

• ✓ cannellini bean
• ground beef
• onion
• celery
• green bell pepper
• garlic
• tomato puree
• kidney bean
• kidney bean
• chili powder
• salt
• basil
• oregano
• parsley
• black pepper
• hot pepper sauce

Instructions

1. 1 Place beef in a skillet over medium heat and cook until evenly brown, 8 to 10 minutes. Drain grease.
2. 2 Transfer beef to a slow cooker and mix in onion, celery, bell pepper, garlic, tomato puree, kidney beans, and cannellini beans. Season with chili powder, salt, basil, oregano, parsley, black pepper, and hot pepper sauce.
3. 3 Cover and cook on Low for 8 hours.
4. 4 Serve hot in bowls with your favorite toppings. Enjoy!

By Danelle

Ingredients

• ✓ cannellini bean
• mexican blend cheese
• sour cream
• tortilla chip
• lime
• corn kernel
• tomato
• chicken broth
• cumin
• parsley
• basil
• chipotle pepper in adobo sauce
• garlic
• celery
• carrot
• onion
• butternut squash
• olive oil

Instructions

1. 1 Heat olive oil in a deep pot over medium-high heat. Add squash; cook and stir until it begins to soften, 5 to 7 minutes. Add onion, carrot, and celery; cook and stir until onion is translucent, about 5 minutes. Stir in garlic, chipotles, basil, parsley, and cumin; cook 2 minutes more. Stir in chicken broth and tomatoes, reduce heat to medium, and simmer until vegetables are tender, about 30 minutes.
2. 2 Stir in cannellini beans and corn kernels; cook until just heated through.
3. 3 Divide soup among bowls; squeeze lime juice over soup. Top servings with tortilla chips, sour cream, and Mexican cheese.

By Patty Ruth Hand Pirko

Ingredients

• ✓ cannellini bean
• hot pepper sauce
• chili powder
• black pepper
• cumin
• salt
• white sugar
• garlic
• lemon juice
• lime juice
• cilantro
• red wine vinegar
• olive oil
• red onion
• corn kernel
• red bell pepper
• green bell pepper
• kidney bean
• black bean

Instructions

1. 1 Gather all ingredients.
2. 2 Combine beans, bell peppers, corn, and red onion in a large bowl.
3. 3 Whisk olive oil, vinegar, cilantro, lime juice, lemon juice, garlic, sugar, salt, cumin, and black pepper together in a small bowl. Season with chili powder and hot sauce.
4. 4 Pour dressing over bean mixture and toss well. Refrigerate until chilled, about 1 hour. Serve cold.

By Karen Castle

Ingredients

• ✓ cannellini bean
• red kidney bean
• white kidney bean
• tomato
• tomato sauce
• buffalo wing sauce
• pepper
• salt
• paprika
• cumin
• chili powder
• garlic
• celery
• onion
• carrot
• ground chicken breast
• butter
• olive oil

Instructions

1. 1 Heat olive oil and butter in a large pot over medium-high heat. Place chicken in the pot. Cook and stir until chicken is no longer pink, 7 to 10 minutes.
2. 2 Stir in carrot, onion, celery, garlic, chili powder, cumin, paprika, salt, and pepper. Cook and stir until onion is translucent and carrots begin to soften, 3 to 4 more minutes.
3. 3 Stir in hot sauce, tomato sauce, crushed tomatoes, and white and red kidney beans. Bring to a boil, then simmer over medium-low heat until vegetables are tender and flavors have blended, about 1 hour.

By Lisa Arlotti

Ingredients

• ✓ cannellini bean
• garlic
• kielbasa sausage
• onion
• kale
• parsley
• thyme
• parmesan cheese

Instructions

1. 1 In a saucepan, place the cannellini beans, garlic, sausage, onion and kale with just enough water to cover. Season with 2 teaspoons of parsley, thyme and salt and pepper if desired. Bring to a boil and cook until vegetables are tender. Serve immediately garnished with Parmesan cheese and remaining fresh parsley.

By MARIGOLD

Ingredients

• ✓ cannellini bean
• chicken breast
• black olive
• spaghetti sauce

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Coat a 9x13 inch baking dish with nonstick cooking spray.
2. 2 Place the chicken breasts in the baking dish, and sprinkle olives over the top. Pour the beans over the chicken, then pour the spaghetti sauce over everything.
3. 3 Cover, and bake for 30 minutes in the preheated oven. Remove the cover, and continue baking for 10 minutes, or until chicken is no longer pink inside.

By rstinkham

Ingredients

• ✓ cannellini bean
• cream cheese
• blue cheese dressing
• cheddar cheese
• buffalo wing sauce
• chive

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Beat cream cheese, blue cheese dressing, 1/2 cup Cheddar cheese, and Buffalo wing sauce together in a bowl. Slightly mash cannellini beans in a separate bowl; fold into cheese mixture. Spread mixture into a pie pan or baking dish and top with remaining Cheddar cheese and chives.
3. 3 Bake in the preheated oven until bubbly, 20 to 25 minutes.

By laurie

Ingredients

• ✓ cannellini bean
• sweet pea
• butter
• parmesan cheese
• black pepper

Instructions

1. 1 Empty sweet peas and cannellini beans into a saucepan; cook and stir over medium-high heat until heated through and 1/3 of the liquid has evaporated, about 10 minutes. Stir butter into pea mixture until melted, 2 to 3 minutes. Reduce heat to medium.
2. 2 Stir Parmesan cheese and black pepper into pea mixture. Cook, stirring occasionally, until creamy and thickened, 5 to 10 minutes.

By ohevshalomel

Ingredients

• ✓ cannellini bean
• turkey sausage
• spaghetti sauce
• mushroom
• thyme
• mozzarella cheese
• crescent roll dough

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Break sausage into an ovenproof skillet over medium heat; cook and stir, breaking the meat into small pieces as it cooks, until completely browned, about 10 minutes. Drain excess fat from the skillet.
3. 3 Stir spaghetti sauce, cannellini beans, and thyme through the drained sausage. Bring the mixture to a simmer; cook at a simmer until hot, about 5 minutes. Remove skillet from heat; stir cheese through the mixture until melted evenly throughout.
4. 4 Arrange crescent roll dough triangles atop the sausage mixture in a spiral pattern with points of dough toward the center, covering the sausage mixture completely.
5. 5 Bake in preheated oven until crust is golden brown and meat mixture is hot and bubbly, about 12 minutes.

By timetoshine45

Ingredients

• ✓ cannellini bean
• penne pasta
• tomato
• spinach
• feta cheese

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes.
2. 2 Meanwhile, combine tomatoes and beans in a large non-stick skillet; bring to a boil over medium high heat, then reduce heat to medium-low and simmer 10 minutes. Add spinach; cook until wilted, 2 minutes, stirring constantly.
3. 3 Serve sauce over pasta, and sprinkle with feta.

By Joelene Craver

Ingredients

• ✓ cannellini bean
• butter
• mild sausage
• fennel
• chicken broth
• thyme
• truffle salt
• olive oil

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Once hot, add butter, followed by sausage and fennel. Stir and break up sausage. Cook, stirring, until sausage is browned, about 5 minutes. Pour in 1 cup chicken broth slowly, scraping up any browned bits from the bottom of the pot. Pour in 2 cans of drained cannellini beans. Cancel Saute mode.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Meanwhile, combine remaining 2 cups chicken broth and 2 cans of beans in a blender; blend on high until smooth.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release remaining pressure using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add pureed beans, thyme, and truffle salt to soup; mix to combine.
5. 5 Ladle soup into bowls and serve with a drizzle of olive oil.

By thedailygourmet

Ingredients

• ✓ cannellini bean
• olive oil
• turkey sausage
• chicken broth
• escarole
• tomato sauce

Instructions

1. 1 Heat oil in a stockpot over medium heat. Add sausage and cook until evenly browned and crumbly, 5 to 10 minutes. Add chicken broth, beans, tomato sauce, and escarole. Simmer for 15 to 20 minutes.

By Melanie Garland-Sloan

Ingredients

• ✓ cannellini bean
• yogurt
• feta cheese
• garlic
• lemon juice
• parsley
• dill
• chive
• mint
• black pepper

Instructions

1. 1 Place yogurt, feta, beans, garlic, and lemon juice in the bowl of your food processor and blend until smooth. Add parsley, dill, chives, mint, and pepper; pulse until they are well combined. Transfer dip to serving bowl and chill until ready to serve.

By Heather Reis

Ingredients

• ✓ cannellini bean
• chicken breast
• olive oil
• onion
• cumin
• water
• green chili
• rice sides herb and butter
• zucchini

Instructions

1. 1 Season chicken with salt and pepper if desired. Heat oil in large deep nonstick skillet over medium-high heat and cook chicken and onion, stirring occasionally, until chicken is lightly browned, about 4 minutes.
2. 2 Stir in ground cumin and cook, stirring, until fragrant, about 30 seconds. Add water, beans and chilies with their liquid and bring to a boil over medium-high heat.
3. 3 Stir in Knorr® Rice Sides™ - Herb & Butter; reduce heat and simmer covered 4 minutes. Stir in zucchini and cook until rice is tender, about 3 minutes. Serve, if desired, with lime wedges, chopped fresh cilantro and fried tortilla strips* or tortilla chips.

By Knorr

Ingredients

• ✓ cannellini bean
• kidney bean
• vegetable broth
• quinoa
• onion
• zucchini
• celery
• carrot
• kale
• garlic
• salt
• oregano
• rosemary

Instructions

1. 1 Combine cannellini beans, kidney beans, vegetable broth, quinoa, onion, zucchini, celery, carrots, kale, garlic, salt, oregano, and rosemary in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Complete releasing pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

By Fioa

Ingredients

• ✓ cannellini bean
• olive oil
• shallot
• onion
• red pepper flakes
• tomato sauce
• tomato
• chicken broth
• black pepper
• basil

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Cook shallots and red pepper flakes until softened, 2 to 3 minutes, stirring frequently.
2. 2 Stir in remaining ingredients, except basil. Puree in saucepan with a hand-held immersion blender or puree in batches in a blender or food processor. Return to saucepan and heat through.
3. 3 Top with fresh basil before serving, if desired.

By Contadina

Ingredients

• ✓ cannellini bean
• cilantro
• garlic
• olive oil
• lemon
• salt
• black pepper

Instructions

1. 1 In a food processor, combine the cannellini beans, cilantro, garlic, olive oil and lemon juice. Process until smooth, or to your desired consistency. Taste, and season with salt and pepper.

By msjess

Ingredients

• ✓ cannellini bean
• rolled oat
• white sugar
• brown sugar
• vanilla extract
• baking powder
• baking soda
• cinnamon
• date
• coconut
• raisin
• walnut

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets. Grind the oats in a blender until resembling coarse flour.
2. 2 In a medium bowl, mash beans to a smooth paste. Stir in the white sugar, brown sugar and vanilla until well blended. Combine the ground oats, baking powder, baking soda and cinnamon; blend into the bean mixture. Stir in the dates, coconut, raisins and walnuts. Drop dough by heaping spoonfuls onto the prepared cookie sheet.
3. 3 Bake for 10 to 15 minutes in the preheated oven, until golden. Cool on baking sheets for 5 minutes then remove to wire racks to cool completely.

By Sara Sue