Cannelini

sausages • pumpkin (about 300 grams), diced • cooked cannellini beans (about 200 grams) • peeled tomatoes • celery stalk • small piece of leek • onion • carrot • fresh parsley • Rosemary, to taste • Extra-virgin olive oil, to taste • Salt •

Tuscan kale (cavolo nero) • (14 oz/400 g each) cannellini beans • (14 oz/400 g) chickpeas • leek • Tomato paste • Extra virgin olive oil • Salt • Black pepper

couscous (about 50 grams) • cannellini beans, drained and rinsed

cannellini beans (about 220 grams) • spinach, fresh or frozen (about 100 grams) • carrot • pumpkin or butternut squash (about 200 grams) • shallot • turmeric • chili flakes • Olive oil • Salt

dried cannellini beans (about 300 grams; or substitute 1 can of cooked beans) • mixed pasta shapes (about 250 grams) • garlic clove • double-concentrated tomato paste • ripe tomato • celery stalk • Fresh basil, to taste • Extra-virgin olive oil, • Salt,

farfalle pasta (70 grams) • cooked cannellini beans (200 grams) • Carrot, onion, grape tomatoes, paprika, rosemary, salt, extra virgin olive oil

pasta (320 grams) • tomato purée (250 ml) • cooked cannellini beans (200 grams) • Salt and olive oil, to taste • Spices of your choice

(about 28 oz/800 g) cannellini beans • bouillon cube • tomato paste, or as needed • Garlic, to taste • Black pepper, to taste • mixed pasta shapes • salt (10 g)

dried cannellini beans (about 100 grams) • cherry tomatoes • short pasta (about 100 grams) • extra virgin olive oil • Water, • shallot • Parsley, oregano, basil • Salt and pepper

cannellini beans (about 400 grams) • red beans (about 150 grams) • borlotti beans (about 150 grams) • small pasta shapes (about 150 grams) • carrot • shallot • celery stalks • Vegetable broth, • Salt, • Extra virgin olive oil, • Black pepper, • tomato purée •

mussels (500 g) • dried cannellini beans (100 g) • grape tomatoes • chopped mixed fresh herbs • olive oil • ground cumin seeds • fresh parsley • salt • turns freshly ground black pepper

cooked cannellini beans (200 grams) • small potatoes • carrot • onion • celery stalk • tomato paste • extra-virgin olive oil, • salt and thyme,

small handful of arugula • zucchini • red pepper flakes • shallot • cannellini beans • basil leaves • roasted red peppers • walnuts

cavatelli (300 g) • fresh mussels (about 1 kg) • garlic • canned cannellini beans, drained (200 g) • cherry tomatoes • To taste, red pepper flakes • To taste, fresh parsley

penne pasta (180 grams) • cooked cauliflower (150 grams) • canned cannellini beans, drained (200 grams) • walnuts, chopped (optional) • Water • Salt • Olive oil

small potatoes • carrots • cannellini beans • grated Parmesan cheese (about 60 grams) • Salt, to taste • Black pepper, to taste • Chopped parsley, to taste • Olive oil, • Breadcrumbs,

tubetti pasta (about 180 grams) • dried cannellini beans (about 150 grams) • shallot • canned cherry tomatoes (about 100 grams) • Chopped parsley, to taste

fresh orecchiette (400 g) • cooked cannellini beans (350 g) • fresh mussels (1 kg) • garlic clove • red chili pepper • fresh parsley • canned peeled tomatoes, chopped (120 g)

fresh orecchiette (120 grams) • butternut squash (200 grams) • sun-dried tomatoes • canned cannellini beans, drained and rinsed (200 grams) • Salt, extra-virgin olive oil

medium zucchini • small tomato • avocado • canned cannellini beans (about 140 grams), drained and rinsed • sesame seeds • Olive oil • Salt • Water

cannellini beans (about 200 grams) • borlotti beans (about 100 grams) • bay leaves • rosemary • sage leaf • onion • medium to large carrots • short pasta (I like using orecchiette) • extra virgin olive oil • diced pancetta (about 100 grams) • tomato paste, to taste

cannelloni noodles • fresh cannellini beans in pods (about 7 oz/200 grams shelled) • shrimp • buffalo ricotta cheese • medium potato • vegetable broth • Whole black peppercorns, to taste • leek • Salt, to taste • Extra-virgin olive oil, to taste • Sunflower oil, to taste • Rosemary, to taste •

short pasta (about 300 grams) • carrot • small shallot • small celery stalks • cherry tomatoes • jarred cannellini beans, drained (about 440 grams) • vegetable broth (about 500 ml) • Extra-virgin olive oil, salt, and pepper • Grated Parmesan cheese, • Fresh parsley

dried cannellini beans (about 350 grams) • bay leaves • garlic • extra-virgin olive oil • fresh rosemary • water (2 liters) • Salt, to taste • Freshly ground black pepper, to taste • lacinato kale (about 300 grams) • Swiss chard (about 300 grams) • savoy cabbage (about 250 grams) • extra-virgin olive oil •

mussels (500 g) • cooked cannellini beans (250 g) • arugula • garlic • peeled tomatoes • small bell pepper • Water, • Salt, • fresh cavatelli pasta (180 g) • dry white wine (about 60 ml)

whole wheat semolina pasta (80 g) • canned or cooked cannellini beans (100 g) • red bell pepper • tomato sauce (150 g) • small red onion • extra virgin olive oil • Iodized salt

medium potatoes • carrots • onion • lacinato kale (about 100 grams) • savoy cabbage (about 100 grams) • Swiss chard (about 50 grams) • cooked cannellini beans (about 250 grams) • Water, • tomato purée (about 8 fl oz or 240 ml) • sage leaves • Extra virgin olive oil, salt, and pepper

cannellini beans, drained and rinsed • To taste, spices of your choice (I used rosemary, parsley, garlic, hot paprika) • fine salt • extra virgin olive oil • heaping tablespoon breadcrumbs • Breadcrumbs, as needed, for coating before baking

cannellini beans (about 250 grams) • green cabbage • zucchini • lacinato kale (about 200 grams) • onions • carrots • Celery, • parsley • Olive oil, • tomato puree • bouillon cubes • thin slices of bread

cannellini beans (about 240 grams) • carrots • Green tops of scallions • savoy cabbage leaves • fennel bulb • onion • Extra-virgin olive oil • Fresh mint • Iodized salt • Freshly ground black pepper