White beans

Large, pale beans with creamy flesh for soups, lobio, stews and purees.

White beans are large, pale legume seeds with tender, creamy flesh that need soaking and thorough cooking. They go into soups (fasolada, minestrone), lobio, stews, purees, pates and salads.

Recipes with this ingredient

Pork Leg and Bean SoupPan-Asian cuisine | Soups

Recipe from Chuanyu Restaurant, Chef Li Bing.

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Almost vegetarian lasagnaItalian cuisine | Main courses

Almost vegetarian lasagna is a vibrant reimagining of the traditional Italian dish with a delicate blend of vegetables and aromatic ingredients. It features green asparagus, white beans, peas, anchovies, and green onions that create a rich, fresh flavor. Mint adds a light spicy note to the dish while the creamy cheese base makes it tender and warming. The lasagna embodies spring freshness yet remains hearty and cozy. Interestingly, anchovies add a subtle salty touch that harmonizes beautifully with parmesan and homemade cheese. This dish is perfect for both family dinners and elegant meals with guests. It is served hot with a glass of white wine or fresh lemonade to enhance the gastronomic pleasure.

Cabbage and White Bean SoupItalian cuisine | Soups

An old tried and true combination: cabbage, beans and bacon. Put it all together and you get a rich, thick soup. We picked up the recipe at a cafe near Florence's San Ambrogio market.