Cannellini Bean Stew Recipes

17 WAYS TO USE CANNELLINI BEANS

17 Ways to Use Cannellini Beans image

Looking for the best cannellini bean recipes? From soup to pasta to toast, the possibilities are endless with these beans.

Provided by insanelygood

Number Of Ingredients 17

Ingredients

Penne with Tomatoes u0026amp; White Beans
10-Minute White Bean Soup with Parmesan
White Beans with Tomato and Garlic
White Bean Ragout
Tuscan White Bean Pasta
15-Minute Cannellini Bean Stew
Tuscan White Bean Soup
Mediterranean White Bean Soup
Slow Cooker Cannellini Bean Soup
Quick and Easy White Bean Salad
White Chicken Chili
Easy White Bean Salad
Quinoa and White Bean Fritters
White Beans with Bacon
Rosemary Garlic White Bean Soup
Tuscan White Bean Skillet
The Best White Bean Soup

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep a delicious recipe in 30 minutes or less!

Nutrition Facts :

CANNELLINI-BEAN AND GREENS STEW

Cannellini-Bean and Greens Stew image

Half of the beans are mashed while the rest are left whole, giving this hearty one-pot stew a wonderfully chunky texture. Toasted ciabatta flavored with sage and garlic makes the perfect accompaniment.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Time 1h

Number Of Ingredients 11

Ingredients

1/4 cup extra-virgin olive oil, plus more for serving
4 slices (each 1 inch thick) ciabatta (from a 12-ounce loaf)
3 sprigs sage, plus 1 1/2 teaspoons chopped fresh sage leaves
3 cloves garlic, peeled, 2 thinly sliced
Kosher salt and red-pepper flakes
3 medium carrots, peeled and sliced into 1/4-inch rounds (3/4 cup)
1/2 cup dry white wine, such as Sauvignon Blanc
2 cans (each 15 ounces) cannellini beans, rinsed and drained
4 cups low-sodium vegetable broth
4 cups assorted baby greens, such as kale, spinach, and chard
Grated Parmesan or Grana Padano, for serving

Steps:

Heat 3 tablespoons oil in a large straight-sided skillet over medium-high. Add bread; cook, flipping once and adding sage sprigs halfway through, until toasted, 10 minutes. Transfer to a plate; lightly rub one side with whole garlic clove. Season with salt.
Discard oil; return skillet to medium-high heat. Add remaining 1 tablespoon oil, sliced garlic, carrots, and chopped sage; season with salt and pepper flakes. Cook, stirring, until garlic is golden. Add wine; cook until evaporated, 2 minutes. Stir in beans and broth. Bring to a boil, then reduce heat and simmer until carrots are tender and liquid has reduced slightly, 25 minutes. Transfer 1 cup beans to a bowl; mash and return to pot. Stir in greens just until wilted; season with salt. Serve over toast, with cheese and a drizzle of oil.

CANNELLINI BEAN AND SAUSAGE STEW

Cannellini Bean and Sausage Stew image

Provided by Giada De Laurentiis

Categories main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 11

Ingredients

Vegetable oil cooking spray
2 tablespoons extra-virgin olive oil
2 medium fennel bulbs, outer layers removed, chopped
1 medium onion, chopped
1 1/2 teaspoons kosher salt
1/2 teaspoon red pepper flakes
One 28-ounce can diced tomatoes
One 15-ounce can cannellini beans
One 10-ounce bunch kale, center rib removed, leaves chopped into 1/2-inch pieces
1 cup low-sodium chicken broth
4 turkey or chicken Italian sausage links

Steps:

Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Spray a grill pan with vegetable oil cooking spray.
In a Dutch oven, heat the oil over medium-high heat. Add the fennel, onion, 1 teaspoon of the salt and the red pepper flakes. Cook, stirring constantly, until the vegetables are soft, about 5 minutes. Add the tomatoes (plus juices), beans, kale and broth. Bring the mixture to a boil. Cover the pan with a tight fitting lid and transfer to the oven. Cook until the vegetables are tender and the kale has wilted, 25 to 30 minutes.
While the stew is cooking, place a grill pan over medium-high heat or preheat a gas or charcoal grill. Add the sausages and grill, turning occasionally, until cooked through, about 20 minutes. Cool and cut into 1/2-inch-thick slices.
Remove the pan from the oven and add the cooked sausage slices. Season with the remaining 1/2 teaspoon of salt. Spoon the stew into bowls and serve.

CANNELLINI BEAN STEW

Cannellini Bean Stew image

Tuscan-inspired soups often seem to be overladen with ingredients, leaving them rather expensive and time consuming to make. In spite of the simplicity of this recipe, I don't find anything lacking. It has an excellent flavor and I can make it many times a year because it's so fast and inexpensive. Serve with crusty bread and a salad.

Provided by Eat Your Vegetables

Categories Clear Soup

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 (15 ounce) cans cannellini beans, drained
1 (14 1/2 ounce) can vegetable broth
2 garlic cloves, smashed
1 bay leaf
6 carrots, halved lengthwise and cut into 3-inch pieces
3 cups fresh spinach leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar (optional)
1/4 cup parmesan cheese, grated (optional)

Steps:

In a Dutch oven over medium heat, bring the beans, broth, garlic, bay leaf, and carrots to a boil. Cover, reduce heat, and simmer for 15 minutes.
Remove and discard the bay leaf. Add he spinach, salt and pepper, and stir for 1 minute.
Spoon the stew into bowls. Drizzle with the oil. If desired, add either some of vinegar or Parmesan.

Nutrition Facts : Calories 290.5, Fat 5.8, SaturatedFat 0.9, Cholesterol 0.7, Sodium 488.5, Carbohydrate 46.1, Fiber 11.2, Sugar 4.3, Protein 15.7

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