can gold get rusty

20+ CANNELLINI BEAN RECIPES YOU’LL LOVE!

Looking for ways to use cannellini beans? Here are 20 delicious recipes for cozy soups, flavorful salads, bruschetta, pastas, and dips! These hearty, satisfying meals will quickly become your go-to favorites.

CANNELLINI BEAN SOUP
Rich, savory, and wonderfully thick, this cannellini bean soup is made with just a few pantry staples, making it the perfect feel-good meal on chilly days. It’s healthy, comforting, and absolutely delicious.

CANNELLINI BEAN SALAD
This simple yet flavorful salad features tender cannellini beans, juicy tomatoes, savory olives, and fresh parsley, all tossed in a zesty homemade lemon garlic dressing. Quick and tasty!

THE BEST WHITE BEAN SOUP
A creamy, 5-star white bean soup that’s become a fan favorite. With just a few ingredients, canned cannellini beans, and fresh spinach, this recipe is a must-try!

PASTA WITH CANNELLINI BEANS (1 POT)
This easy one-pot pasta recipe combines cannellini beans, herbs, and a flavor-packed base of onion, garlic, and olive oil. It’s a nourishing, quick meal perfect for busy family dinners.

SMOKY BEANS ON TOAST
Transform your bruschetta with cannellini beans cooked with smoked paprika, garlic, herbs, red pepper flakes, and olive oil. Perfect for a savory snack or appetizer!

WHITE BEAN SOUP
Not your average bean soup—this version is loaded with chili flakes, parsley, and garlic, offering big, bold flavors. Serve with black pepper focaccia for a truly satisfying meal.

ONE-POT WHITE BEAN PASTA
This delicious one-pot pasta recipe with white beans makes an easy, fresh, and filling family meal, all in the same pot!

BEANS AND BREAD, THE ITALIAN WAY!
A quick, fresh, and flavorful lunch idea, this simple dish of beans and bread is vegan and comes together in under 10 minutes. Ideal for a light snack or appetizer.

WHITE BEAN AND KALE SOUP
A hearty soup packed with protein-rich beans and nutrient-dense kale. Perfect for warming up on a cold day, and the leftovers taste even better!

MEDITERRANEAN BEAN SALAD
A quick and delicious salad with cannellini beans, crunchy cucumbers, juicy tomatoes, olives, and a touch of oregano—perfect for a light lunch or side dish.

WHITE BEAN DIP
This creamy white bean dip is easy to prepare and bursting with flavor, thanks to garlic, cumin, coriander, and fresh parsley. It’s the perfect appetizer or snack.

TUSCAN FARRO SOUP WITH BEANS AND KALE
A warm, comforting Tuscan soup with farro, cannellini beans, and kale. Full of protein and flavor, it’s the perfect cozy winter meal.

SUN-DRIED TOMATO CANNELLINI BEAN SALAD
This simple salad combines cannellini beans with tangy sun-dried tomatoes, ready in less than 15 minutes. A great side dish or light lunch served with crusty bread.

CABBAGE SOUP WITH CANNELLINI BEANS AND KIELBASA
This rustic and hearty soup combines cannellini beans with cabbage and kielbasa, making it a filling, comforting meal, especially with golden croutons.

WHITE BEAN TABBOULEH SALAD
A fresh, zesty bean salad packed with parsley, mint, cucumber, and tomato, all dressed in a tangy lemon dressing—perfect as a side or light lunch.

PASTA E FAGIOLI (ITALIAN PASTA AND BEANS)
A hearty Italian classic, this pasta e fagioli features cannellini beans, Tuscan kale, and aromatics in a rich tomato broth. Leftovers are even better the next day!

MARINATED WHITE BEANS WITH OLIVE OIL TOAST
A savory dish of marinated white beans with feta, roasted red peppers, and sun-dried tomatoes. Perfect for a quick lunch or snack, especially with crispy breadsticks.

CANNELLINI BEANS AND GREENS
A simple, healthy meal where cannellini beans are paired with Swiss chard, olive oil, and lemon juice for a light yet satisfying dish.

WHITE BEAN SOUP WITH CRUMBLED BACON AND SPICED BROWN BUTTER
This creamy, velvety white bean soup is elevated with crumbled bacon and spiced brown butter, making it a comforting and indulgent dish.

TUSCAN WHITE BEAN SOUP (RIBOLLITA)
Ribollita is a hearty, creamy Tuscan soup made with beans, veggies, and a rustic broth. It’s a cozy meal that’s perfect for the holiday season.



VEGETARIAN MOUSSAKA

This hearty and flavorful vegetarian moussaka is a perfect choice for your meatless meals! Packed with layers of tender eggplant, rich tomato sauce, and creamy béchamel, it’s so delicious and satisfying that even eggplant skeptics will be coming back for seconds.

Ingredients

For the Eggplant Layers

  • 2-3 small-medium eggplants, thinly sliced lengthwise
  • 3-4 tbsp extra-virgin olive oil
  • Salt and pepper, to taste

For the Tomato Sauce

  • 1 tbsp extra-virgin olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 2 cups cooked chickpeas (or canned, rinsed and drained)
  • 2 cups cooked brown lentils (or canned, rinsed and drained)
  • 1 (28oz) can crushed tomatoes
  • 1 (28oz) can diced tomatoes
  • 2 tbsp salted herbs (*see note below)
  • 2 tbsp dried parsley
  • 1 tbsp dried oregano
  • 1 tsp ground coriander
  • 1/2 tsp ground black pepper
  • 1/4 tsp fennel seeds
  • 4 cups fresh baby spinach leaves

For the Cheesy Topping

  • 1 cup plain Greek yogurt
  • 1/2 cup ricotta cheese
  • 1/2 cup feta cheese
  • 1/4 cup whole milk
  • 2 large eggs
  • 1/4 tsp ground white pepper
  • 1 cup grated sharp cheddar cheese

Instructions

Prepare the Eggplant:

  • Preheat your oven to 400°F.
  • Lightly brush a large baking sheet (18″ x 26″) with olive oil. Arrange the eggplant slices in a single layer, brush the tops with olive oil, and sprinkle with salt and pepper.
  • Bake for 15-20 minutes, flipping the slices halfway through, until softened and slightly golden. Remove and set aside. Lower the oven temperature to 350°F.

Make the Tomato Sauce:

  • While the eggplant is baking, pulse the chickpeas and lentils in a food processor until coarsely ground. Set aside.
  • Heat 1 tbsp olive oil in a large sauté pan over medium heat. Add onion and garlic, cooking until softened and fragrant (3-4 minutes).
  • Stir in the crushed and diced tomatoes, processed chickpeas and lentils, salted herbs, parsley, oregano, coriander, black pepper, and fennel seeds. Mix well, bring to a simmer, and cook covered for 10-15 minutes, stirring occasionally.
  • Add spinach leaves and cook until just wilted. Remove from heat.

Assemble the Moussaka:

  • Spread a thin layer of tomato sauce at the bottom of a 9″ x 13″ baking dish.
  • Add a layer of eggplant slices, followed by more sauce. Repeat this layering twice, finishing with a thin layer of sauce on top.

Prepare the Cheesy Topping:

  • In a food processor or blender, combine Greek yogurt, ricotta cheese, feta cheese, milk, eggs, and white pepper. Blend until smooth.
  • Pour the mixture over the final tomato sauce layer. Sprinkle grated cheddar cheese evenly on top.

Bake:

  • Bake in the preheated 350°F oven for 45 minutes, until the topping is golden brown.

Serve:

  • Let the moussaka rest for 5-10 minutes before serving. Garnish with chopped parsley, if desired, and enjoy!

    Notes:

    • *Salted herbs can be a mix of fresh or dried herbs like thyme, rosemary, and basil with added salt. If unavailable, substitute with a mix of your favorite herbs and a pinch of extra salt.
    • This dish pairs wonderfully with a fresh side salad or crusty bread.