Italian Cannellini Beans Recipe

Italian Cannellini Beans Recipe
Heather Nicholds, C.H.N.

Today’s dish is an Italian-seasoned white bean dish that has OH SO BOLD flavors!

Beans are a very valuable source of nutrients, including protein, but it is important that you don’t eat a large quantity in one meal. In this meal, the beans are mixed with zucchini to help their digestion.

Italian Cannellini Beans Recipe

Prep time:
Cook Time:
Time from start to eating:
Makes enough for 2-3 large servings

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  • 1 can cannellini beans (or ½ cup dried, fully cooked)
  • 1 tsp olive oil
  • 2 cloves garlic, minced
  • 2 large zucchini, chopped
  • 1 Tbsp fresh rosemary, chopped (or 1 tsp dried)
  • 1 Tbsp fresh oregano, chopped (or 1 tsp dried)
  • Sea salt to taste
  • 2 Tbsp white wine


  1. Rinse and drain the beans. If you are using dried beans, they need to be fully cooked before you begin. How To Cook Dried Beans
  2. Heat a large pan to medium and sauté the garlic in olive oil until it softens. Add the zucchini to the pan, stir to coat in the garlic-infused oil, and allow it to cook until it becomes very soft.
  3. Stir the beans into the mix, and add the rosemary, oregano and salt to over them. Pour the wine over the pan, letting it sizzle. Allow this to simmer for at least 10 minutes for the flavors to enter the beans.
  4. Serve this Tuscan cannellini beans recipe on its own, over a bed of spinach or rice.



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