Type what you have

Ingredients

• ✓ cannellini bean
• cider vinegar
• mustard
• sugar
• olive oil
• salt
• black pepper
• beet
• arugula
• blue cheese
• walnut

Instructions

1. 1 Make dressing: Whisk together vinegar, Dijon mustard, and sugar in a small bowl until combined. Whisk in extra-virgin olive oil gradually until well blended. Season with salt and pepper.
2. 2 Prepare salad: Combine beets and beans in a large bowl. Pour dressing over beet mixture; stir until well coated.
3. 3 Place arugula on a platter or in a serving bowl; top with beet mixture. Sprinkle with blue cheese and walnuts.

By Cans Get You Cooking

Ingredients

• ✓ cannellini bean
• olive oil
• garlic
• tomato
• white wine
• sage
• thyme
• basil
• salt
• pepper
• arugula
• parmesan cheese

Instructions

1. 1 Heat the olive oil in a large skillet over medium heat; cook the garlic in the hot oil about 1 minute. Add the tomatoes, wine, sage, and thyme; increase the heat to medium-high and simmer 2 to 3 minutes. Stir in the cannellini beans and basil. Season with salt and pepper. Continue cooking until beans are heated through, 3 to 4 minutes.
2. 2 Arrange the arugula on a serving platter. Spoon the bean mixture over the arugula. Top with the shaved Parmesan cheese if desired.

By Kim's Cooking Now

Ingredients

• ✓ cannellini bean
• lemon juice
• red wine vinegar
• shallot
• salt
• black pepper
• olive oil
• jar
• lid
• cherry tomato
• kale
• salt
• parmesan cheese

Instructions

1. 1 Whisk lemon juice, red wine vinegar, shallot, salt, and pepper in a medium bowl. Slowly drizzle in olive oil, whisking constantly until dressing is combined.
2. 2 Line jars up in an assembly line fashion. Divide beans evenly between the jars. Spoon about 1 1/2 tablespoons dressing over the beans. Add 8 tomato halves to each jar.
3. 3 Sprinkle kale with salt and lightly massage until leaves are slightly softened and starting to turn a brighter green color, 20 to 30 seconds. Divide kale between the jars, packing it down tightly to squeeze out air pockets.
4. 4 Top each salad with 1 tablespoon Parmesan cheese. Place lids on jars and refrigerate. Pour salad out into a bowl and toss when ready to eat.

By France Cevallos

Ingredients

• ✓ cannellini bean
• pepper
• salt
• chicken broth
• heavy cream
• chicken broth
• thyme
• chardonnay wine
• dijon mustard
• dill
• pear
• parsnip
• green onion
• button mushroom
• cauliflower
• ginger
• shallot
• garlic
• olive oil
• butter

Instructions

1. 1 Heat butter and olive oil in a large saucepan over low heat. Stir in garlic, shallots, and ginger; cook and stir until fragrant but not brown, about 5 minutes. Stir in cauliflower, mushrooms, green onions, and parsnip; cook and stir for an additional 5 minutes. Add pear, beans, dill, and mustard; stir just until heated through, about 1 minute.
2. 2 Stir in wine and thyme; increase heat to high. Bring to a boil, stirring constantly, and simmer until wine is reduced by half and is syrupy, about 5 minutes. Pour in chicken broth; return to a boil, then reduce heat to low and simmer, partly covered, until vegetables are tender, about 20 minutes. Allow soup to cool slightly.
3. 3 Fill a blender halfway with soup. Cover and hold the lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup.
4. 4 Stir in cream and, if needed, thin with additional chicken broth. Season with salt and pepper; serve hot.

By simone stevin

Ingredients

• ✓ cannellini bean
• goat cheese
• soy sauce
• parsley
• black pepper
• salt
• cinnamon stick
• bay leaf
• turmeric
• cardamom
• ginger
• paprika
• coriander
• mustard powder
• soy sauce
• basil
• water
• coconut milk
• jalapeno pepper
• cauliflower
• yam
• olive oil

Instructions

1. 1 Heat the oil in a large skillet over medium heat. Cook and stir the cubed yams in the hot oil until fork-tender, 7 to 10 minutes. Add the cauliflower and diced jalapeno pepper to the yams; continue cooking until the cauliflower begins to soften, 10 to 15 minutes more.
2. 2 Combine the coconut milk, water, and cannellini beans in a stockpot over medium-high heat. Stir the basil, 1 tablespoon of soy sauce, mustard powder, coriander, smoked paprika, ground ginger, cardamom, turmeric, bay leaf, and cinnamon stick into the bean mixture. Season the soup with salt and black pepper. Bring the soup to a boil, add the yam mixture, reduce heat to low, and simmer until the cauliflower is tender, 30 to 45 minutes. Garnish with the parsley, drizzle with 1 teaspoon of soy sauce, and sprinkle with goat cheese to serve.

By Allergy Friendly

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
• 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
• olive oil
• red onion
• maple syrup
• olive oil
• butternut squash
• maple syrup
• olive oil
• baby broccoli
• chicken stock
• maple syrup
• thyme
• bacon

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

Ingredients

• ✓ cannellini bean
• olive oil
• onion
• garlic
• tomato
• chicken broth
• parsley
• basil
• black pepper
• seashell pasta

Instructions

1. 1 Heat oil in 4-quart Dutch oven over medium heat until hot. Add onion and garlic and cook for 5 minutes or until onion is tender.
2. 2 Add undrained tomatoes, undrained cannellini beans, chicken broth, parsley, basil and pepper to Dutch oven and bring to a boil over high heat, stirring occasionally. Let boil for approximately 1 minute and then let simmer for 10 minutes, covered.
3. 3 Add pasta to Dutch oven and simmer approximately 10 to 12 minutes or until pasta is tender. Serve immediately and enjoy.

By CORWYNN DARKHOLME

Ingredients

• ✓ cannellini bean
• bulgur wheat
• water
• parsley
• spinach
• tomato
• yellow bell pepper
• onion
• garlic
• olive oil
• lemon
• salt
• black pepper

Instructions

1. 1 Place the bulgur wheat in a large bowl, stir the boiling water into it, cover, and let stand until the water is absorbed and the wheat is fluffy, about 30 minutes.
2. 2 In a large salad bowl, lightly stir together the parsley, spinach, tomato, yellow bell pepper, onion, garlic, cannellini beans, olive oil, lemon juice, sea salt, and black pepper. Add the bulgur, lightly stir to thoroughly combine the salad, and refrigerate until chilled, about 1 hour.

By raeanne

Ingredients

• ✓ cannellini bean
• ground beef
• olive oil
• onion
• celery
• carrot
• garlic
• tomato vegetable juice cocktail
• chicken broth
• parsley
• basil
• oregano
• black pepper
• ditalini pasta

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Use a slotted spoon to transfer beef to a paper towel-lined plate to drain; discard grease.
2. 2 Heat olive oil in the same skillet over medium-high heat; sauté onion, celery, and carrot until softened, 5 to 10 minutes. Add garlic and sauté until fragrant, 1 to 2 minutes. Stir vegetable juice cocktail, chicken broth, parsley, basil, oregano, and black pepper into vegetable mixture; bring to a boil. Reduce heat and simmer soup for 20 minutes.
3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Cook ditalini pasta in boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside.
4. 4 Stir beef and cannellini beans into soup; cook and stir until soup is heated through, about 10 minutes.
5. 5 Spoon about 1/3 cup pasta into each serving bowl; ladle soup over pasta.

By Karyn Osborne

Ingredients

• ✓ cannellini bean
• olive oil
• onion
• carrot
• celery
• garlic
• zucchini
• vegetable stock
• tomato
• chicken stock
• pesto
• salt
• black pepper
• olive oil
• spinach

Instructions

1. 1 Heat 1/4 cup olive oil in a large stockpot over medium heat; saute onion, carrots, celery, and garlic until lightly browned, about 10 minutes. Add zucchini and cook until slightly softened, 3 to 4 minutes. Stir vegetable stock, cannellini beans, chopped tomatoes, chicken stock, and pesto into vegetable mixture; bring to a boil. Reduce heat to medium-low and simmer until vegetables are tender, 30 to 35 minutes. Season with salt and pepper.
2. 2 Heat 1 tablespoon olive oil in a large skillet or frying pan over medium heat; saute spinach until wilted, about 5 minutes. Spoon sauteed spinach into each serving bowl; ladle soup over spinach.

By AJ Lombardi

Ingredients

• ✓ cannellini bean
• basil
• vegan shredded parmesan-style cheese
• elbow macaroni
• kidney bean
• water
• vegetable broth
• tomato
• tomato
• black pepper
• salt
• basil
• oregano
• green bean
• celery
• carrot
• garlic
• onion
• olive oil

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Add carrots and celery; cook and stir until soft, 5 to 6 minutes.
2. 2 Stir in green beans, oregano, basil, salt, and pepper; cook for about 5 minutes. Add diced and crushed tomatoes and vegetable broth; bring to a boil. If it looks too thick, add a bit of water.
3. 3 Reduce heat to low and simmer for 20 minutes. Stir in kidney beans, cannellini beans, and macaroni; cook until pasta is tender yet firm to the bite, 7 to 10 minutes. Taste and adjust salt and pepper, if needed.
4. 4 Ladle into bowls and garnish with Parmesan-style cheese and fresh basil.

By Shannon

Ingredients

• ✓ cannellini bean
• parmesan cheese
• shell pasta
• salt
• black pepper
• italian seasoning
• garlic powder
• cabbage
• beefy onion soup mix
• tomato paste
• carrot
• tomato
• green bean
• chickpea
• kidney bean
• tomato sauce
• beef bouillon
• water
• beef stock
• garlic
• onion
• turkey sausage
• olive oil

Instructions

1. 1 Heat olive oil in a Dutch oven over medium-high heat. Add Italian sausage, onion, and garlic; cook and stir until sausage is browned and crumbly and onion is translucent, 8 to 10 minutes.
2. 2 Pour beef stock into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add water and bouillon cubes.
3. 3 Add tomato sauce, cannellini beans, kidney beans, garbanzo beans, green beans, diced tomatoes with juice, carrots, tomato paste, soup mix, cabbage, garlic powder, Italian seasoning, pepper, and salt. Reduce heat to medium and simmer for 40 minutes.
4. 4 Meanwhile, bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain.
5. 5 After soup has cooked for 40 minutes, add cooked shells. Simmer for another 5 minutes. Ladle into bowls and top with shredded Parmesan cheese.

By Danielle

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
• 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
• cranberry
• olive oil
• lemon juice
• thyme
• cinnamon
• garlic
• pecan
• salt

Instructions

1. 1 Drain cannellini beans and reserve liquid.
2. 2 Combine cannellini beans, cranberries, olive oil, lemon juice, thyme, cinnamon, and garlic in a food processor; blend until smooth. If too thick, thin out to your desired consistency by blending in some of the reserved bean liquid.
3. 3 Stir in chopped pecans, and season to taste with salt. Store in the refrigerator in an air-tight container until ready to serve.
4. 4 Garnish with additional cranberries, pecans, and a drizzle of olive oil, if desired.

By lutzflcat

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
• chicken stock
• chicken
• sweet corn
• green chile
• chicken chili seasoning mix
• chicken bouillon granules
• onion powder
• black pepper
• sour cream
• cilantro

Instructions

1. 1 Combine cannellini beans, chicken stock, rotisserie chicken, corn, chiles, chili seasoning, bouillon granules, onion powder, and black pepper in a pot; bring to boil.
2. 2 Reduce heat; simmer at least 1 hour. Add sour cream during the last 15 minutes of cooking; stir to combine. Garnish with cilantro.

By Rob

Ingredients

• ✓ cannellini bean
• chicken breast
• black bean
• corn
• tomato
• green chile
• ranch dressing mix
• chili powder
• cumin
• onion powder
• cream cheese

Instructions

1. 1 Place chicken breasts in the bottom of a slow cooker. Pour cannellini beans, black beans, corn, and tomatoes over the chicken in order listed. Sprinkle ranch dressing mix, chili powder, cumin, and onion powder on top. Place cream cheese on top. Cook on Low until chicken is fork-tender, 6 to 8 hours.
2. 2 Remove chicken breasts and shred with two forks or cut into bite-sized chunks. Stir chicken back into the slow cooker; mix chili thoroughly.

By bradysmom

Ingredients

• ✓ cannellini bean
• olive oil
• onion
• garlic
• chorizo
• ham
• potato
• turnip
• chicken stock
• turnip green

Instructions

1. 1 Heat oil in a stockpot over medium heat. Add onion and sauté until translucent, 5 to 10 minutes. Add garlic; cook and stir until fragrant, 1 to 2 minutes.
2. 2 Stir in chorizo and ham; cook and stir until lightly browned, 3 to 4 minutes. Add potatoes and turnips, then pour in stock and bring to a boil. Reduce the heat to medium-low, cover, and simmer until potatoes and turnips are tender, about 20 minutes.
3. 3 Increase the heat to medium and stir in beans and greens; cook until greens are tender, at least 3 minutes.

By JMCCURTAIN

Ingredients

• ✓ cannellini bean
• olive oil
• garlic
• red pepper flakes
• kale
• chicken broth
• kohlrabi
• portobello mushroom
• salt
• black pepper

Instructions

1. 1 Heat oil in a 12-inch saute pan over medium-high heat. Add garlic and red pepper flakes; saute until fragrant, about 30 seconds. Add kale to the pan and toss.
2. 2 Pour in broth and reduce heat to medium. Add kohlrabi, cover, and cook until tender, 5 to 7 minutes.
3. 3 Add beans and mushrooms to the pan. Increase heat to medium-high and cook until excess liquid has evaporated and mushrooms are tender, 5 to 7 minutes more. Season with salt and pepper.

By stevekim

Ingredients

• ✓ cannellini bean
• pork shoulder
• beer
• tomato
• onion
• shallot
• garlic
• salt
• black pepper
• bay leaf
• rosemary

Instructions

1. 1 Preheat oven to 275 degrees F (135 degrees C).
2. 2 In a large skillet over medium-high heat, brown the roast on all sides, about 10 minutes. Place roast into a large roasting pan. Pour beans, beer, and tomatoes over roast. Arrange onions, shallots, garlic, bay leaves and sprigs of rosemary around the roast, and season with salt and pepper.
3. 3 Cover, and bake for 4 hours. Raise the temperature to 425 degrees F (220 degrees C), and roast 1 hour more.

By MsBee

Ingredients

• ✓ cannellini bean
• onion
• celery
• garlic
• salt
• black pepper
• green chili
• chili powder
• chicken stock
• chicken

Instructions

1. 1 Combine onion and celery in a pot over medium heat. Cook about 5 minutes. Add garlic and cook until vegetables are tender, about 2 minutes more. Season with salt and pepper. Add green chiles, then chili powder and 1 can cannellini beans. Cook until flavors marry, about 5 minutes.
2. 2 Meanwhile, pour remaining can of beans into a bowl and mash to a paste consistency. Add mashed beans to the onion and bean mixture. Add chicken stock and cooked chicken. Reduce heat and simmer about 25 minutes.

By Abbie Jensen Whitton

Ingredients

• ✓ cannellini bean
• olive oil
• leek bulb
• garlic
• chicken broth
• bay leaf
• cumin
• whole wheat couscous
• spinach
• salt
• pepper

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

Ingredients

• ✓ cannellini bean
• red bell pepper
• olive oil
• tempeh
• onion
• spinach
• vegetable broth
• feta cheese
• nutritional yeast
• salt
• black pepper

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add red bell pepper halves, cover, and steam until just tender, 2 to 6 minutes.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Heat olive oil in a skillet over medium heat. Cook tempeh and onion until tempeh is crispy, 5 to 10 minutes. Add cannellini beans, spinach, and broth; cook until heated through, about 5 minutes. Remove from heat. Stir feta cheese, nutritional yeast, salt, and pepper into stuffing.
4. 4 Fill red bell pepper halves with stuffing. Place on a baking sheet.
5. 5 Bake in the preheated oven, uncovered, until tops are browned, about 30 minutes.

By MUTHERMCREE

Ingredients

• ✓ cannellini bean
• vegetable oil
• chicken breast
• onion
• green pepper
• chili powder
• cumin
• corn
• cream of chicken soup
• water
• cheddar cheese

Instructions

1. 1 Heat oil in a 4-quart saucepan over medium-high heat. Add chicken, onion, bell pepper, chili powder, and cumin; cook until chicken is cooked through and vegetables are tender, stirring often.
2. 2 Stir in beans, corn, condensed soup, and water and bring to a boil. Reduce the heat to low, cover, and cook for 5 minutes, stirring occasionally. Sprinkle with Cheddar and serve.

By Campbell's Kitchen

Ingredients

• ✓ cannellini bean
• chicken broth
• vegetable broth
• water
• chicken
• red potato
• black pepper
• salt
• oregano
• garlic powder
• kale

Instructions

1. 1 Combine the chicken broth, vegetable broth, water, chicken, cannellini beans, potatoes, pepper, salt, oregano, and garlic powder in a large pot; bring to a boil; reduce heat to medium-high and cook until the potatoes are fork-tender, about 15 minutes. Add the kale and cook another 5 minutes; serve.

By LeighAnne

Ingredients

• ✓ cannellini bean
• capellini pasta
• lemon
• olive oil
• parmesan cheese
• parsley
• garlic
• salt
• red pepper flakes
• tuna
• oil

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in capellini, bring back to a boil, and cook over medium heat until tender yet firm to the bite, 4 to 5 minutes.
2. 2 Squeeze lemon juice into a large bowl, removing all the seeds. Pour in olive oil and mix to combine. Mix in Parmesan cheese, parsley, lemon zest, garlic, salt, and crushed red pepper until well combined. Add in tuna, flaking and separating larger pieces. Carefully fold in cannellini beans.
3. 3 Drain capellini pasta and add to the tuna mixture. Toss to combine and serve immediately.

By thedailygourmet