This cannellini beans recipe is the kind of cozy, easy vegetarian dinner I come back to again and again. It is creamy, comforting, and packed with tons of plant-based protein (around 20g of protein per serving!)
What I love most is that it tastes like something that simmered all day, but it comes together super easily with mostly pantry staples and canned beans. And, if you’re looking for more high-protein vegetarian meal ideas using beans, check out my black bean soup recipe, black bean tacos, and black bean burrito.
What differentiates cannellini beans from other beans?
Cannellini beans are a type of white bean known for their creamy texture, mild flavor, and slightly larger size. They are often called white kidney beans, and they hold their shape well while still becoming soft and creamy as they cook.
Compared to other white beans, they have a bit more body. Great Northern beans are slightly smaller and more delicate, while navy beans are smaller still and tend to break down more easily. That makes cannellini beans especially good for soups, stews, and skillet meals like this one, where you want the beans to stay intact while soaking up flavor.
That creamy-but-hearty texture is exactly what makes them perfect for this Tuscan cannellini beans recipe.
Table of Contents
- What differentiates cannellini beans from other beans?
- Key ingredients and why they matter
- Variations and substitutions
- Step by Step Instructions for my Cannellini Beans Recipe
- My Expert Tips
- FAQ about my Cannellini Beans Recipe
- Serving Suggestions for Cannellini Beans
- More Recipes You’ll Love:
- Tuscan Cannellini Beans Recipe (One Pot Meal!)
Key ingredients and why they matter
Cannellini beans: The star of the recipe. They are creamy, mild, and hearty enough to hold up as they simmer in the broth.
Double concentrated tomato paste and sun-dried tomatoes: These add richness and a deeper, more concentrated flavor. They make the broth taste like it cooked much longer than it did.
Vegetable broth: Since the broth is added gradually and reduced down, it becomes part of the sauce, not just the cooking liquid. Use one with good flavor. I like the Kroger veggie broth the best.
Orzo: This makes the dish more filling and helps create a creamy texture as it releases starch into the broth.
Butter and Parmesan: Stirred in at the end, these add richness, saltiness, and a silky finish.
The full written recipe with measurements is below on the recipe card.
Variations and substitutions
- Shallot: Swap with a small yellow onion.
- Garlic paste: Use freshly minced garlic instead.
- Cannellini beans: Great Northern beans are the best substitute. Navy beans also work, but they are softer.
- Orzo: Swap with another small pasta like ditalini or acini di pepe. You may need to adjust the broth slightly.
- Greens: Stir in spinach or kale near the end of cooking.
- Extra vegetables: Add chopped zucchini or mushrooms earlier in the cooking process so they have time to soften.
- Cilantro: Swap with parsley or basil for a different finish.
Step by Step Instructions for my Cannellini Beans Recipe
- (1) Add the aromatics. After sauteeing your shallot and garlic in olive oil, add the tomato paste and sun-dried tomatoes. Cook for 1 to 2 minutes, until the tomato paste darkens slightly.
- (2) Add the beans. Stir in the cannellini beans and season with salt, pepper, and red chili flakes if using. Then, pour in 1 cup of broth and let it simmer until mostly absorbed.
- (3) Stir in the orzo. Keep adding broth 1 cup at a time, letting each addition reduce before adding more. Then, simmer until creamy, about 20 minutes, stirring often, until the orzo is tender.
- (4) Finish and serve. Stir in the butter and Parmesan. Taste, adjust seasoning, and finish with cilantro and lime juice if desired.
My Expert Tips
Add the broth gradually: This helps the orzo release starch slowly, which creates a creamier texture. If you pour it all in at once, the dish can turn soupy instead.
Cook the tomato paste for a minute or two: This deepens the flavor and takes away any raw tomato taste.
Use low heat for simmering: A gentle simmer keeps the beans intact and helps the orzo cook evenly without turning mushy.
Taste before adding extra salt: Parmesan, broth, and sun-dried tomatoes all bring salt, so it is best to season gradually.
FAQ about my Cannellini Beans Recipe
Yes, but they need to be fully cooked before starting the recipe. Canned beans make this recipe much faster and easier.
Not quite. They are similar, but cannellini beans are usually larger, creamier, and a bit heartier.
Yes. This recipe reheats well, so it is great for meal prep or making a day ahead. Just keep in mind that the orzo will absorb more liquid as it sits, so you may want to add a splash of broth or water when reheating.
Yes. You can swap the orzo for another small pasta like ditalini, or even leave it out for more of a brothy bean dish. If you do that, you may need to adjust the amount of broth.
Serving Suggestions for Cannellini Beans
I love serving these creamy cannellini beans with warm crusty bread so you can scoop up every bit of the broth. A simple green salad or roasted vegetables also work really well on the side.
If you want to make it feel even heartier, serve it with crispy roasted potatoes or add a light vegetable side dish like my air fryer green beans.
Please remember to leave a review if you make this recipe! The feedback helps me to become a better cook and develop amazing recipes for you.
More Recipes You’ll Love:
Side Dishes
Drinks
Main Courses
Quick & Easy
Tuscan Cannellini Beans Recipe (One Pot Meal!)
Ingredients
- 2 tbsp olive oil
- 1 shallot
- 2 tsp garlic paste
- 1 tbsp tomato paste, cento double concentrated
- 2 tbsp sun-dried tomatoes in olive oil, chopped
- 2 cans cannellini beans, 15.5 ounce each
- 1 tbsp butter
- 1/3 cup parmesan , freshly grated
- 32 ounces clear veggie broth
- 3/4 cup orzo
- 1 tbsp cilantro , finely chopped, to serve
- Salt and pepper , to taste
- 1/2 tsp red chili flakes , optional
- Squeeze of fresh lime juice, optional
Instructions
- Sauté the aromatics: Heat the olive oil in a large pot or deep skillet over medium heat. Add the chopped shallot and cook for 2 to 3 minutes, until softened. Stir in the garlic paste and cook for 30 seconds.
- Cook the tomato base: Add the tomato paste and chopped sun-dried tomatoes. Cook for 1 to 2 minutes, stirring often, until the tomato paste darkens slightly.
- Add the beans: Stir in the drained and rinsed cannellini beans.
- Add the broth gradually: Pour in 1 cup of vegetable broth and the orzo and let it simmer until mostly reduced. Then continue adding the broth 1 cup at a time, allowing each addition to cook down before adding more.
- Simmer until creamy: Keep the heat on low and cook for about 20 minutes total, stirring often, until the orzo is tender and the mixture is creamy.
- Finish the dish: Stir in the butter and freshly grated Parmesan until melted and combined. Season with salt, pepper, and red chili flakes, if using.
- Serve: Finish with chopped cilantro and a squeeze of fresh lime juice, if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
