Dried cannellini beans
Large white Italian kidney-shaped beans with a thin skin, boiled to a creamy flesh, for ribollita, minestrone and tuna salads.
Dried cannellini beans are large white Italian kidney-shaped beans with a thin skin, soaked and boiled to a tender creamy flesh with a mild nutty taste. They are used for Tuscan ribollita soup and minestrone, pasta e fagioli, salads with tuna, braised dishes, puree spreads and bakes with rosemary and garlic.
Calories, proteins, fats and carbohydrates per 100 g of product
Dried cannellini beans, Raw: Calories 345.2 kcal, Proteins 21.6 grams, Fats 2.2 grams, Carbohydrates 59.8 grams per 100 g of product.
Recipes with this ingredient
Bean assortment is a bright and rich dish of European cuisine that intertwines the rich aromas and textures of various legumes. The roots of this recipe trace back to traditional village kitchens in Europe where beans were considered an affordable and nutritious product. Fried garlic, onion, and jalapeño add spiciness, while tomato paste, thyme, and oregano deepen the flavor. Tender beans, chickpeas, and cannellini absorb the aroma of spices creating a harmonious blend of tenderness and richness. Cilantro and tomatoes finish the ensemble with freshness and a slight tanginess. This assortment is perfect as a standalone dish or as a side to meat, adding a cozy homey touch to the meal. Serve with crusty bread or flatbreads to fully enjoy the richness of flavor.
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White bean soup with garlic and bacon is a traditional dish of Italian cuisine rooted in the rural regions of Tuscany. Its flavor is deeply rich and warming: soft, creamy beans perfectly complement the aromatic garlic, while crispy bacon adds an appetizing texture. Rosemary fills the soup with light woody notes, and parsley adds freshness. This soup is not only delicious but also nutritious, making it perfect for a family dinner in cooler weather. It is easy to prepare yet reveals the richness of Italian gastronomy, proving that simple ingredients can create a true culinary masterpiece. It is served with crusty rustic bread that can be dipped into the thick aromatic broth, enjoying every spoonful.
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White beans with porcini mushrooms is a winter dish, aromatic and dense in structure. It is also completely vegetarian, and this recipe proves that food can be filling even if there is no meat in it. It is good if you can find porcini mushrooms: they are equally responsible for the aroma and rich taste, unlike rather bland champignons.
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