Skip to content

Type what you have

Cook with

cannellini bean ×
Spinach and Leek White Bean Soup
Soup American

Spinach and Leek White Bean Soup

4.2

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Heat olive oil in a large saucepan or soup pot over medium heat. Add the leeks and garlic; saute until tender, about 5 minutes. Stir in the chicken broth, cannellini beans, bay leaves and cumin. Bring to a boil, then reduce the heat to low, and stir in the couscous. Cover, and simmer for 5 minutes. Stir in spinach and season with salt and pepper. Serve immediately.

By BETH4KIDS

Classic Minestrone
Soup Italian

Classic Minestrone

4.5

Prep
25 min
Cook
60 min
Total
85 min

Instructions

  1. 1 Heat olive oil in a large saucepan over medium heat. Add leek, carrots, zucchini, green beans, and celery. Cover, reduce the heat to low, and cook for 15 minutes, shaking the pan occasionally.
  2. 2 Uncover and stir in stock, tomatoes, and thyme; bring to a boil. Cover again, reduce the heat to low, and simmer gently for 30 minutes.
  3. 3 Stir in undrained cannellini beans and pasta. Simmer for an additional 10 minutes, or until pasta is tender yet firm to the bite. Season with salt and pepper before serving.

By Allrecipes Member

Kale Soup
Soup Italian

Kale Soup

4.7

Prep
25 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat olive oil in a large soup pot over medium-high heat; cook onion and garlic until soft, 2 to 3 minutes. Stir in kale and cook until wilted, about 2 minutes.
  3. 3 Stir in water, potatoes, beans, tomatoes, vegetable bouillon, parsley, and Italian seasoning.
  4. 4 Bring to a boil, then reduce heat and simmer until potatoes are cooked through, about 25 minutes. Season with salt and pepper.

By Donna B

Andrea's Pasta Fagioli
Soup Italian

Andrea's Pasta Fagioli

4.5

Prep
10 min
Cook
80 min
Total
90 min

Instructions

  1. 1 Heat olive oil in a large pot over medium heat. Cook and stir onion in hot oil until translucent. Stir in garlic and cook until tender. Reduce heat and stir in water, tomato sauce, cannellini beans, navy beans, Parmesan, parsley, basil, oregano, and salt. Simmer for 1 hour.
  2. 2 Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bite, 8 to 10 minutes; drain. Stir into soup.

By AVALERIO

Easy Pasta Fagioli
Soup Italian

Easy Pasta Fagioli

4.6

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Heat olive oil in a saucepan over medium heat. Add carrot, celery, and onion; cook and stir until soft. Add garlic and sauté briefly.
  2. 2 Stir in tomato sauce, chicken broth, parsley, basil, and pepper; simmer for 20 minutes.
  3. 3 Bring a large pot of lightly salted water to a boil. Add ditalini pasta and cook for 8 minutes or until al dente; drain.
  4. 4 Add beans and cooked pasta to soup; simmer until heated through, 1 or 2 minutes.
  5. 5 Enjoy!

By Cindy

Kale, White Bean, and Farro Stew
Soup Italian

Kale, White Bean, and Farro Stew

4.6

Prep
20 min
Cook
90 min
Total
110 min

Instructions

  1. 1 Blend contents of 1 can cannellini beans with its liquid in a blender until puréed. Set aside.
  2. 2 Heat olive oil in a large pot over medium heat. Cook and stir celery, carrots, Spanish onion, and leek in hot oil until onion is translucent, about 5 minutes. Add garlic and continue cooking until fragrant, 1 to 2 minutes more.
  3. 3 Stir farro into vegetable mixture; add water, puréed cannellini beans, drained cannellini beans, tomatoes, vegetable broth, zucchini, tomato paste, thyme, and red pepper flakes. Stir together well and bring to a boil; reduce heat to medium-low, cover the pot, and simmer until farro is tender, 45 minutes to 1 hour.
  4. 4 Stir kale, salt, and pepper into stew. Add more water if needed to keep everything covered in liquid. Continue cooking until kale is bright green and fully tender, about 30 minutes more.

By Nichole Spell

Italian Sausage and Tomato Soup
Soup Italian

Italian Sausage and Tomato Soup

4.7

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Heat olive oil in a large pot over medium heat; cook and stir turkey sausage is browned, about 5 minutes. Add onion and garlic, cooking and stirring until onion is tender, about 5 minutes more. Season with Italian seasoning, salt, and black pepper. Stir in carrots; cook and stir until carrots start to soften, 5 to 7 minutes.
  2. 2 Pour beans, diced tomatoes, beef broth, chicken broth, and tomato sauce into turkey mixture. Stir in bay leaves. Continue to simmer until carrots are tender, about 5 minutes. Add rigatoni pasta; cook and stir until pasta is cooked through but firm to the bite, about 13 minutes.

By Louise M Soweski

Mexican Bean and Squash Soup
Soup Mexican

Mexican Bean and Squash Soup

4.6

Prep
40 min
Cook
45 min
Total
85 min

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

Ground Beef and Vegetable Soup
Soup American

Ground Beef and Vegetable Soup

4.9

Prep
15 min
Cook
85 min
Total
100 min

Instructions

  1. 1 Heat olive oil in a large pot over medium heat. Cook and stir onion, celery, and carrots until tender, 6 to 8 minutes. Stir garlic into onion mixture; cook, stirring, until fragrant, about 1 minute. Remove pot from heat.
  2. 2 Heat a large skillet over medium-high heat. Cook and stir ground beef in batches in the hot skillet until browned and crumbly, 5 to 10 minutes. Transfer browned beef to onion mixture in the large pot using a slotted spoon.
  3. 3 Heat onion-beef mixture over medium heat. Stir vegetable juice, beef broth, tomatoes, Italian seasoning, beef bouillon, thyme, cayenne pepper, salt, and black pepper into beef mixture. Bring to a boil, reduce heat to low, cover, and simmer to blend the flavors, at least 1 hour.
  4. 4 Stir corn, kidney beans, cannellini beans, great Northern beans, green beans, peas, lima beans, and okra into beef mixture; bring to a boil, reduce heat to low, and simmer until heated through, about 10 minutes.

By Barry Heuser

Cannellini Bean with Flat Leaf Kale
Dinner

Cannellini Bean with Flat Leaf Kale

4.6

Prep
5 min
Cook
7 min
Total
12 min

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

Tuscan Chicken
Dinner Italian

Tuscan Chicken

4.1

Prep
5 min
Cook
40 min
Total
45 min

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

Meatless Buffalo Dip
Dinner

Meatless Buffalo Dip

4.0

Prep
10 min
Cook
20 min
Total
30 min

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

Cacio e Pepe e Fagioli and Stuff
Dinner Italian

Cacio e Pepe e Fagioli and Stuff

4.3

Prep
10 min
Cook
20 min
Total
30 min

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

Tuscan Pot Pie

Tuscan Pot Pie

4.3

Prep
10 min
Cook
30 min
Total
40 min

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

Greek Pasta with Tomatoes and White Beans
Dinner Greek

Greek Pasta with Tomatoes and White Beans

4.2

Prep
10 min
Cook
15 min
Total
25 min

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

Creamy Cannellini Soup
Dinner

Creamy Cannellini Soup

4.6

Prep
10 min
Cook
20 min
Total
40 min

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

White Bean Chicken Chili from Knorr®
Dinner

White Bean Chicken Chili from Knorr®

4.3

Prep
10 min
Cook
20 min
Total
30 min

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

Instant Pot Vegan Quinoa and Kale Minestrone Soup
Dinner

Instant Pot Vegan Quinoa and Kale Minestrone Soup

4.0

Prep
15 min
Cook
45 min
Total
75 min

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

Contadina® "Creamy" Tomato Soup
Lunch

Contadina® "Creamy" Tomato Soup

2.7

Prep
10 min
Cook
10 min
Total
20 min

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

Power Cookies
Dessert

Power Cookies

4.2

Prep
15 min
Cook
15 min
Total
30 min

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

Maple Cannellini Bean Salad with Baby Broccoli and Butternut Squash
Lunch

Maple Cannellini Bean Salad with Baby Broccoli and Butternut Squash

4.2

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Heat cannellini beans on low heat in a saucepan.
  2. 2 Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in red onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add 1 tablespoon maple syrup; reduce heat to medium-low and continue cooking and stirring until the onion is very tender and dark brown, about 15 minutes more. Remove from skillet and add to beans.
  3. 3 Heat 1 more tablespoon olive oil in a skillet over medium heat. Add butternut squash; cook and stir until tender, about 8 minutes. Add 1 tablespoon maple syrup; cook and stir to coat, about 5 minutes. Remove from skillet and add squash to bean mixture.
  4. 4 Heat remaining 1 tablespoon olive oil in a skillet over medium heat. Add baby broccoli; cook and stir until tender and bright green, about 7 minutes. Add broccoli to bean mixture.
  5. 5 Pour chicken stock into bean mixture, increase heat to medium-low, and stir remaining 1 tablespoon maple syrup and thyme to the mixture. Bring to a simmer and cook until heated through, stirring gently to combine. Top with crumbled bacon before serving.

By Jennifer Baker

Pasta e Fagioli
Dinner

Pasta e Fagioli

4.6

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Heat oil in a 12-inch skillet over medium heat. Cook and stir celery, carrots, onion, and garlic in hot oil until tender.
  2. 2 Stir broth, tomatoes, and Italian seasoning into vegetables in the skillet; bring to a boil. Reduce heat to low and cook until vegetables are tender-crisp, about 15 minutes.
  3. 3 Add beans and pasta; cook until heated through, about 5 minutes.
  4. 4 Place 1/2 of the broth mixture into a blender or food processor. Cover and blend until smooth. Return puréed mixture to the skillet. Cook, stirring occasionally, over medium heat until soup is hot.

By Campbell's Kitchen

White Bean Rotini
Dinner

White Bean Rotini

4.4

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
  2. 2 Heat olive oil in a large skillet over medium heat. Add kale to the skillet; season with garlic powder, garlic salt, and chipotle pepper powder. Cook and stir kale until wilted, 1 to 2 minutes.
  3. 3 Pour vegetable broth over kale; add cannellini beans and stir. Cook mixture, stirring often, until beans are softened, 7 to 8 minutes.
  4. 4 Stir cooked rotini with kale and beans mixture; cook and stir until pasta is reheated, 1 to 2 minutes. Top with shredded Mexican cheese.

By Tracy McKibben

Pasta and Beans
Dinner Italian

Pasta and Beans

4.0

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 In a medium size saucepan heat the olive oil. Saute onion until tender. Stir in tomatoes and entire can of beans. Let simmer for 10 minutes.
  2. 2 Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 8 to 10 minutes or until al dente; drain.
  3. 3 Mix pasta with bean mixture and salt as desired.

By Jen

Bean and Meat Soup
Dinner

Bean and Meat Soup

4.0

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Heat the oil in a large pot over medium heat, and cook the bacon, turkey, and onion until bacon is evenly brown and onion is tender.
  2. 2 Mix the tomato puree, brown sugar, and mustard into the pot. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes, stirring occasionally.
  3. 3 Mix the kidney beans and cannellini beans into the soup. Add water to keep the ingredients covered, if needed. Continue to cook, stirring occasionally, until beans are heated through.

By SOIABEA

Tuscan White Beans in Tomato Sauce
Dinner Italian

Tuscan White Beans in Tomato Sauce

5.0

Prep
5 min
Cook
45 min
Total
530 min

Instructions

  1. 1 Place beans in a large pot. Cover with water and stir in baking soda. Soak at room temperature for 8 to 12 hours.
  2. 2 Drain and rinse beans; return to the pot. Cover with water and bring to a boil over medium-high heat. Reduce heat and simmer until beans are tender yet firm to the bite, about 25 minutes. Drain beans, reserving water. Set beans and cooking water aside.
  3. 3 Heat olive oil in the same pot over medium heat. Sauté garlic and sage in hot oil until fragrant, about 2 minutes. Add beans; cook and stir until beans absorb the aroma of garlic and sage.
  4. 4 Pour in tomato sauce; bring to a simmer. Cook, stirring occasionally, until beans are soft but not mushy, 10 to 15 minutes. Add reserved cooking water to keep sauce from burning if needed. Season with salt and pepper. Serve warm.

By Buckwheat Queen

Whole-Family Pasta with Broccoli and Cauliflower
Dinner

Whole-Family Pasta with Broccoli and Cauliflower

4.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until almost (but not quite) done, about 9 minutes. Drain.
  2. 2 Meanwhile, heat oil in a large pot over medium heat. Add garlic and cook until golden, 2 to 4 minutes. Add broccoli and cauliflower florets; cook for 1 minute. Stir in 1/4 teaspoon salt, cover, and cook for 3 minutes.
  3. 3 Add beans, broth, butter, pepper, and remaining 1/4 teaspoon salt; cook until beans are warm and sauce thickens slightly, about 5 minutes.
  4. 4 Add pasta; cook and stir until heated through, about 1 minute. Sprinkle with Parmigiano-Reggiano cheese.

By Allrecipes Member