Feeding a crowd can be difficult and costly – but not with these Italian cannellini beans recipes! I’ve developed them over time as a working mom of four living in Tuscany.
If you’re on the hunt for easy sides and dinner ideas that work with many dietary restrictions, look no further. These Italian cannellini bean recipes are easy-to-make, naturally vegan, and great for a crowd.
Each of these recipes can be bulked up with the addition of grilled sausages, cured meats, cheese platters, charcuterie boards or a simple side salad, making it easy to put together a whole meal in no time.
In a hurry? No problem – just use canned cannellini beans. On a budget? Plan ahead and soak dried cannellini beans.
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Fagioli All’Olio
Fagioli all’olio means beans with olive oil, and that’s exactly what they are. Flavored with sage, garlic and finished with plenty of olive oil, this Italian cannellini recipe will bulk up any meal without spending hours in the kitchen.
Fagioli all’olio is a simple Italian cannellini recipe served usually as a side dish to main roasts and grilled foods (bistecca, sausages, grilled vegetables).
Make Them: Make Fagioli all’olio from scratch with my recipe, Homemade Tuscan White Beans Recipe (Tuscan Fagioli all’Olio).
Fagioli All’Uccelletto
Fagioli all’uccelletto is an ancient Tuscan side-dish made from cannellini beans that are stewed with tomatoes, sage and garlic.
We usually make this Italian cannellini recipe in the winter as a side dish to grilled sausages but it can be enjoyed year-round, even in the hottest of months at room temperature.
Make Them: Stewed cannellini beans with tomatoes and garlic is easy to make with my step-by-step instructions in Tuscan Cannellini Beans with Tomatoes and Garlic (Fagioli All’Uccelletto).
Farinata Con Cavolo Nero
This Italian cannellini recipe is one of Italy’s finest examples of vegan cooking, made by slow cooking polenta with kale that has been stewed with vegetable stock and soffritto until creamy and thick. Cannellini beans are added for bulk and flavor to finish off this easy Italian polenta stew.
Farinata con cavolo nero is usually made in the winter months when local cavolo nero or kale is in season.
Make It: Make this creamy vegan cannellini bean dish with my recipe for Polenta With Cannellini Beans And Kale Recipe (Farinata Con Cavolo Nero) – Vegan & Gluten-Free.
Ribollita
Ribollita is a hearty vegetable and bread stew born from the cucina povera, the Italian concept of creating nourishing and delicious foods with local, seasonal ingredients.
Ribollita does exactly this by incorporating the finest of winter vegetables like kale, swiss chard, cabbage, carrots, olive oil and cannellini beans. This rustic yet filling Italian cannellini bean recipe is ideal for vegetarian families in the winter or those of you looking for hearty meatless meals.
Make It: Ribollita can easily be made at home with my easy to follow instructions in Authentic Tuscan Ribollita Recipe – Straight from Italy!
Crostini Con Fagioli
Crostini con fagioli is a classic Tuscan appetizer made from toasted bread that is topped with cannellini beans and drizzled with extra virgin olive oil. Usually you will find them on an antipasto misto or mixed appetizer plate with other crostini, cheese and cured meats but with a side salad, these crostini are hearty enough to make for a light lunch any day of the week.
They are also easy to prepare at work by packing pre-sliced bread that can be toasted and topped with microwaved cannellini beans and finished with a sprinkling of salt and olive oil. In just a couple of minutes, a hearty Italian cannellini recipe is turned into a quick working lunch!
Make Them: Follow my recipe for fagioli all’olio or warm up rinsed canned cannellini beans and spoon them on top of toasted rustic bread, finishing the whole thing up with olive oil, salt and pepper. For extra flavor, try rubbing the hot toast with a clove of peeled garlic.
Minestrone
Italian minestrone is a chunky vegetable soup made with seasonal produce, plenty of olive oil and dressed up with parmesan cheese, pasta, rice or cannellini beans.
During the fall and winter, lots of hearty greens such as kale, swiss chard, spinach, cabbage and potatoes are used but in the spring, it can be made with fennel, fresh peas and pearl onions. For a summer minestrone, opt for local zucchini, green beans, cherry tomatoes and carrots.
After the soup is ready, stir in a couple cups of Italian cannellini beans to add lots of protein and fiber (canned or soaked and pre-cooked).
Make It: Minestrone is a great meal to make and eat all week for no-cook lunches and easy dinners. Learn how to tailor it to your preferences with seasonal vegetables and produce in Italian Recipe for Minestrone Soup – That Your Kids Will Actually Want to Eat!
Italian Greens and Beans
Italian greens and beans is a one pot vegan meal eaten as a main course made from white cannellini beans flavored with seasonal escarole greens, garlic, red pepper flakes and plenty of olive oil.
Italian greens and beans are usually made in the winter in Italy when local greens such as escarole, swiss chard and kale are at their best. Cooked down into a thick soup with hearty cannellini beans, this filling stew is ideal for colder months with a wedge of cheese and a slice of crusty bread.
Make It: Try my recipe for Italian Greens & Beans.
