The Kitchen Everything

19+ Best Cannellini Beans Recipes

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by

CeCe Jones
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Cannellini beans might be the most underrated can in your pantry. Creamy, mild, and sturdy enough to hold their shape in a simmer, they turn into soup, dip, salad, or a quick weeknight dinner with barely any effort. A can costs less than two dollars and does the work of meat in plenty of these dishes.

This collection pulls together soups, skillet dinners, salads, and spreads that all start with the same humble white bean. Some lean Italian, some French, some are just a fast fix for a Tuesday night when the fridge looks empty.

Our top pick for a weeknight staple is Creamy Skillet White Beans with Parmesan and Spinach, because it turns two pantry cans into a full dinner in 15 minutes flat.

Quick picks:

  • Best weeknight dinner: Creamy Skillet White Beans with Parmesan and Spinach
  • Best for entertaining: Creamy Garlic White Bean Dip
  • Best make-ahead soup: Tuscan White Bean Soup
  • Best for a crowd: French Cassoulet

1. Garlic Parmesan Cannellini Beans with Cherry Tomatoes

This one comes together in 15 minutes with two cans of beans, a pint of cherry tomatoes, and a generous handful of Parmesan. The tomatoes burst into a light sauce while the beans soak up garlic and olive oil. Serve it over toast or alongside grilled chicken. For more ways to use that pint of tomatoes before it turns, check out our best cherry tomato recipes.

Yield: 4 servings | Prep: 5 minutes | Cook: 10 minutes

Ingredients:

  • 2 (15-ounce) cans cannellini beans, drained and rinsed
  • 1 pint cherry tomatoes, halved
  • 4 cloves garlic, minced
  • 3 tablespoons olive oil
  • ½ cup grated Parmesan
  • Salt and black pepper, to taste
  • Fresh basil, torn, for serving

Method:

  1. Heat olive oil in a large skillet over medium heat.
  2. Add garlic and cook 1 minute, until fragrant.
  3. Add cherry tomatoes and cook 5 minutes, until they start to burst.
  4. Stir in beans and cook 4 minutes, until warmed through.
  5. Remove from heat, stir in Parmesan, season with salt and pepper, and top with basil.

2. Creamy Skillet White Beans with Parmesan and Spinach

This is the fastest real dinner on the list, ready in 15 minutes with pantry cans and a bag of spinach. The beans simmer in a garlicky cream sauce until velvety, then spinach wilts in at the end for color and bite. It eats like a lighter mac and cheese. Spinach fans should also look at our best delicious spinach recipes.

Yield: 4 servings | Prep: 5 minutes | Cook: 10 minutes

Ingredients:

  • 2 (15-ounce) cans cannellini beans, drained and rinsed
  • 3 cloves garlic, minced
  • 1 tablespoon butter
  • ¾ cup heavy cream
  • ½ cup grated Parmesan
  • 3 cups baby spinach
  • Salt and black pepper, to taste

Method:

  1. Melt butter in a skillet over medium heat and sauté garlic 1 minute.
  2. Add beans and cream, simmer 5 minutes.
  3. Stir in Parmesan until melted and sauce thickens.
  4. Fold in spinach until wilted, about 2 minutes.
  5. Season with salt and pepper and serve warm.

3. Tuscan White Bean Soup

This soup is rustic and thick, built on cannellini beans, kale, and a Parmesan rind simmered into the broth for depth. It tastes like it took all day but comes together in about 40 minutes on the stove. A swirl of good olive oil on top finishes it right. For more comforting bowls like this, browse our best italian soup recipes.

Yield: 6 servings | Prep: 10 minutes | Cook: 35 minutes

Ingredients:

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 3 (15-ounce) cans cannellini beans, drained and rinsed
  • 6 cups chicken or vegetable broth
  • 1 Parmesan rind (optional)
  • 3 cups chopped kale
  • Salt and black pepper, to taste

Method:

  1. Heat oil in a large pot over medium heat; sauté onion, carrots, and celery 7 minutes.
  2. Add garlic and cook 1 minute.
  3. Add beans, broth, and Parmesan rind. Bring to a boil, then simmer 20 minutes.
  4. Remove rind, stir in kale, and cook 5 minutes until wilted.
  5. Season with salt and pepper before serving.

4. White Chicken Chili with Cannellini Beans

This chili swaps red for white, using shredded chicken, green chiles, and cannellini beans in a creamy, mildly spiced broth. It’s a cozy dinner that still feels lighter than classic beef chili. Top bowls with cheese, cilantro, and a squeeze of lime. If chili night is a regular thing at your house, see our best canned chicken recipes for more shortcuts.

Yield: 6 servings | Prep: 10 minutes | Cook: 30 minutes

Ingredients:

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 (4-ounce) can diced green chiles
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 3 (15-ounce) cans cannellini beans, drained and rinsed
  • 4 cups chicken broth
  • 3 cups cooked, shredded chicken
  • ½ cup sour cream
  • Salt, to taste

Method:

  1. Sauté onion in oil over medium heat for 5 minutes.
  2. Add garlic, chiles, cumin, and oregano; cook 1 minute.
  3. Stir in beans, broth, and chicken. Simmer 20 minutes.
  4. Remove from heat and stir in sour cream.
  5. Season with salt and serve hot.

5. Lemony Cannellini Bean Salad with Parsley

Bright lemon juice and fresh parsley wake up canned beans in this no-cook salad. It’s the kind of side dish you can throw together while something else is on the grill. Thinly sliced red onion adds crunch and a little bite. Pair it with other fresh options from our best salad recipes.

Yield: 4 servings | Prep: 10 minutes | Cook: 0 minutes

Ingredients:

  • 2 (15-ounce) cans cannellini beans, drained and rinsed
  • ¼ cup chopped fresh parsley
  • ¼ small red onion, thinly sliced
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • Salt and black pepper, to taste

Method:

  1. Combine beans, parsley, and onion in a bowl.
  2. Whisk olive oil and lemon juice together.
  3. Pour dressing over bean mixture and toss gently.
  4. Season with salt and pepper.
  5. Let sit 10 minutes before serving for best flavor.

6. Creamy Garlic White Bean Dip

This dip blends cannellini beans with garlic, lemon, and tahini into a smooth spread similar to hummus but milder and silkier. It takes 10 minutes in a food processor and disappears fast at parties. Serve with pita chips or raw vegetables. Round out your spread with ideas from our best bean recipes.

Yield: 6 servings | Prep: 10 minutes | Cook: 0 minutes

Ingredients:

  • 2 (15-ounce) cans cannellini beans, drained and rinsed
  • 2 cloves garlic
  • 2 tablespoons tahini
  • 3 tablespoons olive oil, plus more for serving
  • 2 tablespoons fresh lemon juice
  • Salt, to taste
  • Paprika, for garnish

Method:

  1. Add beans, garlic, tahini, olive oil, and lemon juice to a food processor.
  2. Blend until smooth, scraping down sides as needed.
  3. Season with salt to taste.
  4. Transfer to a bowl, drizzle with olive oil, and sprinkle with paprika.

7. Pasta e Fagioli

This Italian classic pairs small pasta with cannellini beans in a tomato-based broth, thickened just enough to coat a spoon. It’s hearty, cheap to make, and better the next day. A rind of Parmesan while simmering adds real depth. For more pasta-forward bowls, visit our best types of italian pasta recipes.

Yield: 6 servings | Prep: 10 minutes | Cook: 30 minutes

Ingredients:

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes
  • 2 (15-ounce) cans cannellini beans, drained and rinsed
  • 4 cups chicken or vegetable broth
  • 1 cup small pasta (ditalini or elbow)
  • Salt and black pepper, to taste
  • Grated Parmesan, for serving

Method:

  1. Sauté onion, carrots, and celery in oil for 7 minutes.
  2. Add garlic and cook 1 minute.
  3. Stir in tomatoes, beans, and broth. Simmer 15 minutes.
  4. Add pasta and cook until al dente, about 10 minutes.
  5. Season and serve topped with Parmesan.

8. Cannellini Beans with Sage and Garlic

Canned beans and their liquid, known as aquafaba, do double duty here, simmering with sage and garlic into a thick, savory side dish. It takes about 10 minutes and pairs beautifully with roasted chicken or pork chops. The sage turns earthy and fragrant as it cooks in the olive oil.

Yield: 4 servings | Prep: 2 minutes | Cook: 10 minutes

Ingredients:

  • 2 (15-ounce) cans cannellini beans, with liquid
  • 3 tablespoons olive oil
  • 4 cloves garlic, sliced
  • 8 fresh sage leaves
  • Salt and black pepper, to taste

Method:

  1. Heat olive oil in a skillet over medium heat.
  2. Add garlic and sage, cook 2 minutes until fragrant.
  3. Pour in beans with their liquid.
  4. Simmer 8 minutes, until liquid thickens slightly.
  5. Season with salt and pepper before serving.

9. Cannellini Beans with Rosemary and Balsamic Onions

Sweet, balsamic-glazed onions meet earthy rosemary beans in this simple cold-weather dish. The onions caramelize slowly while the beans simmer with rosemary in a separate pan, then everything comes together at the end. It’s vegan, gluten-free, and warming enough to serve as a main with crusty bread.

Yield: 4 servings | Prep: 10 minutes | Cook: 25 minutes

Ingredients:

  • 2 tablespoons olive oil
  • 2 onions, thinly sliced
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon sugar
  • 2 (15-ounce) cans cannellini beans, drained and rinsed
  • 2 sprigs fresh rosemary
  • 2 cloves garlic, minced
  • Salt and black pepper, to taste

Method:

  1. Cook onions in 1 tablespoon oil over low heat 15 minutes, stirring often.
  2. Add balsamic vinegar and sugar, cook 5 minutes until syrupy.
  3. In a separate pan, heat remaining oil, add garlic and rosemary, cook 1 minute.
  4. Add beans and simmer 8 minutes.
  5. Combine beans with balsamic onions and season to taste.

10. White Bean Shakshuka

This twist on shakshuka adds cannellini beans to the usual tomato and pepper base, making it hearty enough for dinner instead of just brunch. Eggs poach right in the sauce until the yolks stay soft. Serve with warm bread for scooping.

Yield: 4 servings | Prep: 10 minutes | Cook: 25 minutes

Ingredients:

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 (28-ounce) can crushed tomatoes
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 6 large eggs
  • Salt and black pepper, to taste
  • Fresh parsley, for serving

Method:

  1. Sauté onion and pepper in oil over medium heat 7 minutes.
  2. Add garlic, cumin, and paprika, cook 1 minute.
  3. Stir in tomatoes and beans, simmer 10 minutes.
  4. Make 6 wells in the sauce and crack an egg into each.
  5. Cover and cook 8 minutes, until egg whites set. Garnish with parsley.

11. Italian Sausage and White Bean Braise

Browned Italian sausage and cannellini beans simmer together in a tomato-wine broth until the flavors meld into something deeply savory. It’s a one-pot dinner that needs only crusty bread alongside. The sausage fat flavors the whole dish as it braises.

Yield: 4 servings | Prep: 10 minutes | Cook: 35 minutes

Ingredients:

  • 1 pound Italian sausage links
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • ½ cup dry white wine
  • 1 (14.5-ounce) can diced tomatoes
  • 2 (15-ounce) cans cannellini beans, drained and rinsed
  • 1 cup chicken broth
  • Salt and black pepper, to taste

Method:

  1. Brown sausage in olive oil over medium heat, about 8 minutes. Remove and slice.
  2. Sauté onion in the same pot 5 minutes.
  3. Add garlic and cook 1 minute, then deglaze with wine.
  4. Stir in tomatoes, beans, broth, and sliced sausage.
  5. Simmer uncovered 20 minutes, until slightly thickened. Season to taste.

12. French Cassoulet

This weeknight take on the classic French dish layers cannellini beans with sausage and duck or chicken, baked until the top turns deeply golden. It skips the days-long traditional method while keeping the rich, savory payoff. Expect a thick, almost stew-like texture under that crisp crust.

Yield: 6 servings | Prep: 15 minutes | Cook: 1 hour

Ingredients:

  • 1 tablespoon olive oil
  • 1 pound sausage, sliced
  • 4 chicken thighs
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 (14.5-ounce) can diced tomatoes
  • 3 (15-ounce) cans cannellini beans, drained and rinsed
  • 2 cups chicken broth
  • 1 cup breadcrumbs
  • 2 tablespoons butter, melted
  • Salt and black pepper, to taste

Method:

  1. Preheat oven to 375°F.
  2. Brown sausage and chicken thighs in oil, about 8 minutes; set aside.
  3. Sauté onion and garlic 5 minutes, then add tomatoes, beans, and broth.
  4. Return meat to the pot, transfer everything to a baking dish.
  5. Top with breadcrumbs tossed in melted butter and bake 40 minutes, until golden.

13. Tomato and Cannellini Bean Bruschetta

Classic bruschetta gets a protein boost here, with mashed cannellini beans mixed right into the tomato topping. It spreads easily on toasted bread and holds together better than tomato alone. Fresh basil and a drizzle of good olive oil finish it off. See fresh caprese salad with balsamic glaze for another tomato-forward starter.

Yield: 4 servings | Prep: 15 minutes | Cook: 5 minutes

Ingredients:

  • 1 baguette, sliced
  • 3 tablespoons olive oil, divided
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 2 cups diced tomatoes
  • 2 cloves garlic, minced
  • ¼ cup torn fresh basil
  • Salt and black pepper, to taste

Method:

  1. Toast baguette slices brushed with 1 tablespoon oil until golden.
  2. Mash beans lightly in a bowl with remaining oil.
  3. Stir in tomatoes, garlic, and basil.
  4. Season with salt and pepper.
  5. Spoon mixture over toasted bread and serve immediately.

14. Provençal Vegetable Soup with Pistou

This soup leans on summer vegetables and cannellini beans, finished with a spoonful of pistou, a garlicky basil sauce similar to pesto but without the nuts. The pistou stirred in right before serving adds a fresh, herby punch. It’s a lighter soup, bright instead of heavy.

Yield: 6 servings | Prep: 15 minutes | Cook: 30 minutes

Ingredients:

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 zucchini, diced
  • 2 carrots, diced
  • 2 (15-ounce) cans cannellini beans, drained and rinsed
  • 6 cups vegetable broth
  • 1 cup green beans, trimmed and chopped
  • 2 cups fresh basil
  • 2 cloves garlic
  • ⅓ cup olive oil (for pistou)
  • ¼ cup grated Parmesan

Method:

  1. Sauté onion, zucchini, and carrots in oil 8 minutes.
  2. Add beans, broth, and green beans. Simmer 20 minutes.
  3. Blend basil, garlic, olive oil, and Parmesan into a smooth pistou.
  4. Ladle soup into bowls.
  5. Swirl a spoonful of pistou into each bowl before serving.

15. White Bean and Fennel Soup

Fennel brings a subtle anise sweetness to this soup, balanced by the creamy texture of cannellini beans once part of them is pureed. Blending a portion of the soup thickens it naturally without cream. It’s a good one for cooler nights when you want something a little different from the usual vegetable soup.

Yield: 4 servings | Prep: 10 minutes | Cook: 30 minutes

Ingredients:

  • 2 tablespoons olive oil
  • 1 fennel bulb, diced
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 3 (15-ounce) cans cannellini beans, drained and rinsed
  • 5 cups vegetable broth
  • Salt and black pepper, to taste
  • Fennel fronds, for garnish

Method:

  1. Sauté fennel and onion in oil over medium heat 8 minutes.
  2. Add garlic and cook 1 minute.
  3. Stir in beans and broth, simmer 20 minutes.
  4. Puree half the soup with an immersion blender, then stir back in.
  5. Season with salt and pepper, garnish with fennel fronds.

16. White Bean and Kale Pasta

This pasta skips meat entirely, letting cannellini beans add body and protein to a garlicky, olive oil-based sauce studded with wilted kale. It’s a fast dinner that still feels substantial. A squeeze of lemon at the end brightens the whole dish. For more meatless pasta ideas, see our best pasta recipes for every occasion.

Yield: 4 servings | Prep: 10 minutes | Cook: 20 minutes

Ingredients:

  • 12 ounces pasta (orecchiette or penne)
  • 3 tablespoons olive oil
  • 4 cloves garlic, sliced
  • ½ teaspoon red pepper flakes
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 3 cups chopped kale
  • ½ cup grated Parmesan
  • 1 tablespoon lemon juice
  • Salt and black pepper, to taste

Method:

  1. Cook pasta in salted water until al dente; reserve 1 cup pasta water.
  2. Heat oil in a large skillet, sauté garlic and red pepper flakes 1 minute.
  3. Add beans and kale, cook 5 minutes until kale wilts.
  4. Toss in pasta with a splash of pasta water and Parmesan.
  5. Finish with lemon juice, salt, and pepper.

17. Tuna and Cannellini Bean Salad

Pantry tuna and cannellini beans make a filling, no-cook salad that’s ready in 10 minutes flat. Red onion and lemon keep it bright, while the beans add a creamy contrast to the flaky tuna. It works as a light lunch or a side with grilled fish.

Yield: 4 servings | Prep: 10 minutes | Cook: 0 minutes

Ingredients:

  • 2 (5-ounce) cans tuna, drained
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • ¼ red onion, thinly sliced
  • 2 tablespoons capers
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • Salt and black pepper, to taste
  • Fresh parsley, chopped

Method:

  1. Flake tuna into a large bowl.
  2. Add beans, onion, and capers.
  3. Whisk olive oil and lemon juice, pour over salad.
  4. Toss gently to combine.
  5. Season with salt, pepper, and parsley before serving.

18. Cannellini Bean and Rice Stuffed Peppers

Bell peppers get stuffed with a filling of rice, cannellini beans, and melted cheese, then baked until the peppers turn tender and slightly charred at the edges. It’s a filling vegetarian main that still feels like a real dinner. For another stuffed vegetable option, check out savory vegetarian stuffed bell peppers recipe.

Yield: 4 servings | Prep: 15 minutes | Cook: 40 minutes

Ingredients:

  • 4 bell peppers, tops cut off and seeded
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 1 ½ cups cooked rice
  • 1 cup shredded mozzarella
  • 1 teaspoon dried oregano
  • Salt and black pepper, to taste

Method:

  1. Preheat oven to 375°F.
  2. Sauté onion and garlic in oil 5 minutes.
  3. Stir in beans, rice, half the mozzarella, and oregano.
  4. Stuff peppers with filling, top with remaining cheese.
  5. Bake 35 minutes, until peppers are tender and cheese is golden.

19. Cannellini Bean and Sweet Potato Burgers

Mashed sweet potato and cannellini beans form a soft, flavorful base for these vegetarian burgers, held together with breadcrumbs and a touch of cumin. They crisp up nicely in a skillet and hold their shape better than many bean burgers. Serve on a bun with your favorite toppings.

Yield: 4 patties | Prep: 15 minutes | Cook: 15 minutes

Ingredients:

  • 1 cup mashed cooked sweet potato
  • 1 (15-ounce) can cannellini beans, drained and mashed
  • ¾ cup breadcrumbs
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil, for frying

Method:

  1. Mix sweet potato, mashed beans, breadcrumbs, cumin, garlic powder, salt, and pepper.
  2. Form mixture into 4 patties.
  3. Heat oil in a skillet over medium heat.
  4. Cook patties 5 to 6 minutes per side, until golden and crisp.
  5. Serve warm on buns or over salad greens.

Canned vs. Dried Cannellini Beans

Canned cannellini beans win on convenience, ready to use straight from the can with no soaking or long simmering. Most recipes above are built around them for exactly that reason: a 15-minute skillet dish doesn’t work if you need to soak beans overnight first.

Dried beans cost less per serving and let you control the texture and salt level. Cooked from scratch, cannellini beans hold a firmer bite and a cleaner flavor, which matters most in simple dishes like Cannellini Beans with Sage and Garlic, where the bean itself is the star.

Comparison:

FactorCanned BeansDried Beans
Prep timeNone, ready to useSoak 8+ hours, cook 1-1.5 hours
Cost per servingHigherLower
TextureSofterFirmer, more control
Best forQuick weeknight mealsSoups, braises, batch cooking

For soups and braises that simmer a long time anyway, dried beans added directly often work well since they finish cooking in the broth. For anything under 20 minutes, canned is the practical choice.

How to Store and Reheat Cannellini Bean Dishes

Most cooked cannellini bean dishes keep well in the refrigerator for up to 4 days in a sealed container. Soups and braises, like Tuscan White Bean Soup or Italian Sausage and White Bean Braise, often taste better on day two once the flavors settle.

Reheat soups and braises on the stove over medium-low heat, adding a splash of broth or water if they’ve thickened too much in the fridge. A microwave works fine for single portions, covered, in 1-minute bursts, stirring between each.

Salads like the Lemony Cannellini Bean Salad or Tuna and Cannellini Bean Salad keep for 2 to 3 days but taste best within the first day, before the onion flavor gets stronger. Avoid freezing bean salads with raw onion or fresh herbs, since both lose their texture.

Cooked bean dishes without dairy or eggs freeze well for up to 3 months. Dishes with cream, like the Creamy Skillet White Beans, or eggs, like White Bean Shakshuka, are better eaten fresh since both can separate or turn rubbery after freezing and reheating.

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