Legumes & Beans

Cannellini Bean

Large creamy white Italian kidney bean for soups, salads, and Tuscan bean dishes.

Cannellini beans are large, white kidney-shaped beans with a smooth, creamy texture and a mild, nutty flavor. A staple of central Italian cooking, they feature in minestrone, pasta e fagioli, Tuscan white-bean dishes, and bean salads. They hold their shape when cooked yet mash easily into purées and dips.

Cannellini beans are the Italian kitchen's standard-bearer for white beans—a large, curved kidney-shaped legume with a creamy ivory color, thin skin, and a buttery, subtly sweet interior. They belong to the Phaseolus vulgaris family and are most closely associated with Tuscan cuisine, where they serve as both a hearty protein source and a thickening agent in some of Italy's most beloved rustic dishes. The name cannellini derives from cannellino, Italian for "small tube," a reference to the bean's gently curved shape. Italian cooks treat dried cannellini as an essential pantry staple; the cooking liquid is starchy and deeply flavorful, invaluable for thinning soups and stews to the correct consistency. Canned cannellini are convenient for quick preparations, but they lack the depth and silky texture of properly cooked dried beans, and their liquid is unremarkable. For any dish where beans are the centerpiece—a bowl of ribollita, a pile of pasta e fagioli, a rustic bean purée—the extra time invested in cooking dried cannellini pays meaningful dividends in flavor and texture.

Measured in: g
Storage: Pantry

Types & varieties

Cannellini di Rotonda

Protected-designation bean from the Piana del Volturno area of Campania; considered one of the finest Italian white beans

Fagiolo bianco di Valle Cortesia

Campania DOP white bean, small to medium, prized for its thin skin and exceptional creaminess

Sorana bean

Small, delicate Tuscan white bean from Sorana in the Pescia area; very thin-skinned, cooks relatively quickly, highly prized locally

Generic cannellini

The commercial variety sold in most markets; US-grown cannellini is often actually a navy bean or large lima cross; Italian-imported maintains more authentic character

Soaking and Cooking Dried Cannellini

Proper preparation of dried cannellini is the difference between a dish that tastes remarkable and one that tastes merely acceptable. The overnight soak is essential: place beans in a large bowl, cover by at least 3 inches of cold water, and let stand at room temperature for 8–12 hours. This rehydrates the starches within the skin evenly, promoting consistent cooking throughout each bean. Discard the soaking water—it contains compounds that contribute to intestinal discomfort—and cook the beans in fresh water.

Quick-soak method: Bring beans to a boil in fresh water, remove from heat, cover, and let stand 1 hour; useful when you haven't planned ahead
Always cook beans in fresh water after soaking; the soaking liquid is not useful
Add aromatics (garlic, bay leaf, halved onion) to the cooking water for added depth
A tablespoon or two of olive oil in the pot helps keep skins intact
Resist stirring beans frequently during cooking—agitation breaks skins
Add salt only after beans are fully tender; early salt hardens the skins and can leave interiors firm
Save the cooking liquid before draining; it is starchy and flavorful—use it to thin soups and stews
Properly cooked cannellini should be tender throughout with no chalky core, and skins should still be intact and smooth

Common uses

Ribollita — the classic Tuscan twice-cooked bread and bean soupPasta e fagioli — thick pasta and bean stew, made in both Tuscan and Venetian stylesWhite bean salad — dressed with olive oil, red wine vinegar, parsley, and garlicInsalata di fagioli — cold salad with celery, red onion, olives, and olive oilBean purée as a side dish or dip, analogous to hummusBruschetta topping — mashed with garlic, olive oil, and fresh herbsFrittata and Spanish tortilla — folded in for added protein and bodyCassoulet — contributes body and substance to the traditional white bean base

Tips & pitfalls

Always soak dried cannellini overnight in cold water by at least 3 inches; this reduces cooking time by roughly half and promotes even hydration of the starches within the skin
Never salt bean cooking water until beans are fully tender—early salt toughens the skins and can leave the interiors chalky and firm
Cook cannellini with aromatics (garlic, bay, onion) and a glug of olive oil; this adds depth and helps the skins stay intact during cooking
Avoid stirring beans frequently while they cook—agitation breaks the skins and turns the pot into a mushy mess
Save the cooking liquid before draining; it is starchy and flavorful, ideal for thinning soups, stews, and braises
Canned cannellini should always be rinsed and drained thoroughly to remove the metallic taste and excess sodium before using in salads or quick preparations
Test for doneness by biting into the largest bean—the interior should be uniformly creamy with no resistance, even in the center
Store dried cannellini in an airtight container in a cool, dark place; they keep well for 2–3 years with no loss of quality

Nutrition

333kcal

Energy

1393 kJ · per 100 g

Where the calories come from

Protein 27%Carbs 70%Fat 2%

Protein

23.4g

47% DV

Carbs

60.3g

22% DV

Fat

0.9g

1% DV

Fiber

15.2g

54% DV

Sugars

2.1g

of which

Sodium

16mg

1% DV

Notable micronutrients

Folate97% DV

Iron58% DV

Magnesium45% DV

Potassium38% DV

Thiamin (B1)36% DV

Zinc33% DV

Source · USDA FoodData Central · approx. Beans, white, mature seeds, raw

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In the shops

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Good to know

Botanical name: Phaseolus vulgaris (large white kidney bean)
Origin: Italy; primarily associated with Tuscany and Campania
Flavor: Mild, nutty, subtly sweet; buttery when fully cooked
Texture (cooked): Smooth thin skin; creamy interior
Cooking time (dried): 60–90 minutes after overnight soak
Yield: 1 cup dried yields 2½–3 cups cooked
Protein (per ½ cup cooked): Approximately 7–8 g
Dietary fiber (per ½ cup cooked): Approximately 6 g

Substitutes

Great Northern bean — Nearly identical in size, flavor, and texture; the closest substitute; use 1:1 in any recipe
Baby lima bean — Similar size and creamy texture but slightly more starchy and less nutty; acceptable in soups, salads, and purées
Navy bean — Smaller and denser but works well in soups and purées; may need slightly less cooking time
White kidney bean — Very similar to cannellini; indistinguishable in most cooked preparations

Pairs with

Garlic Rosemary Sage Olive oilParmesan or Pecorino RomanoTomatoCelery and carrot (soffritto)Red wine vinegar Bay leaf Cured pork

Also called

White Kidney Bean · Fagioli Cannellini