Legume

Cannellini Bean

Cannellini are medium-to-large white kidney-type beans prized in Italian cookery for a thin skin, fluffy interior, and mild, nutty flavour. They suit minestrone, Tuscan stews, salads, and purees where a creamy white bean is preferred over denser red kidneys. Dried and canned cannellini keep their shape when simmered gently but mash easily for spreads. They are distinct from smaller navy beans and from broader butter beans.

Also known as: Cannellini / Fagioli bianchi

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Cuts & parts

Paste

Whole

Breeds & varieties

A sample of named types with their own origin and culinary profiles.

View all

Toscanelli Related Whites

Italian White Kidney

Cannellini

Phaseolus vulgaris

Bianco di Spagna Style Large White

Characteristics

Preparations

BoiledCannedChilledDriedFreshFrozenMashedPureedSoakedSteamedWhole

Provenance

BiodynamicDry FarmedFair TradeHeirloomLocally GrownNon-GMOOrganicRegenerativeSeasonalSingle Origin

Sources

Indoor FarmedOutdoor FarmedWild

Traits

CleanCreamyDelicateEarthyMildNuttySoft

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 127

Amount per 100 g

Total Fat 0.84 g
Saturated Fat 0.19 g
Trans Fat 0 g
Monounsaturated Fat 0.21 g
Polyunsaturated Fat 0.3 g
Cholesterol 0 mg
Sodium 10.7 mg
Salt 0.02 g
Total Carbohydrate 21.6 g
Dietary Fibre 5.99 g
Total Sugars 2.14 g
Complex / starch 12.8 g
Protein 9.06 g
Water 60.4 g

Detailed nutrients

Energy 127 kcal
Water 60.4 g
Carbohydrates 21.6 g
- Sugars 2.14 g
  - Monosaccharides 1.5 g
  - Disaccharides 0.65 g
- Starch 12.8 g
  - Amylose 3.21 g
  - Amylopectin 9.62 g
  - Digestible Starch 10.9 g
  - Resistant Starch 1.28 g
- Fibre 5.99 g
  - Soluble Fibre 2.1 g
  - Insoluble Fibre 3.89 g
Protein 9.06 g
- Plant Protein 8.61 g
Fat 0.84 g
- Saturated Fat 0.19 g
- Monounsaturated Fat 0.21 g
- Polyunsaturated Fat 0.3 g
  - Omega-3 0.03 g
  - Omega-6 0.15 g
Vitamins 164 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.28 mg
- Vitamin B2 — Riboflavin 0.11 mg
- Vitamin B3 — Niacin 1.63 mg
- Vitamin B5 — Pantothenic Acid 0.54 mg
- Vitamin B6 0.21 mg
- Vitamin B7 — Biotin 5.3 µg
- Vitamin B9 — Folate 126 µg
- Vitamin C 2 mg
- Vitamin E 0.51 mg
- Vitamin K 8.1 µg
Minerals 286 mg
- Major Minerals 279 mg
  - Calcium 54 mg
  - Sodium 10.7 mg
  - Potassium 214 mg
- Trace Minerals 7.8 mg
  - Iron 2.4 mg
  - Zinc 0.4 mg
  - Iodine 5 µg
Salt 0.02 g
- Sodium Chloride 0.02 g

Vitamins

vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.28 · vitamin-b2-riboflavin: 0.11 · vitamin-b3-niacin: 1.63 · vitamin-b5-pantothenic-acid: 0.54 · vitamin-b6: 0.21 · vitamin-b7-biotin: 5.3 · vitamin-b9-folate: 125.5 · vitamin-e: 0.51 · vitamin-k: 8.1 ·

Minerals

Sodium: 10.69 · Potassium: 214 · Calcium: 54 · Iron: 2.4 · Zinc: 0.4 · Iodine: 5 ·

Cooked legumes deliver plant protein, resistant starch, and fibre with little fat.

In the kitchen

Culinary partners and combinations that usually underperform with Cannellini Bean.

Pairs well with

Classic and complementary matches

Garlic
Olive
Rosemary
SageTuscan beans
Tomato
TunaSalads

Usually avoid with

Often clash in flavour or tradition

History

7000 BCEMX

White Phaseolus landraces were among beans domesticated in the Americas.

1500IT

Italian regional cookery adopted white beans that became cannellini-style staples.

1800IT

Cannellini featured in Tuscan and central Italian soups, ribollita, and bean salads.

1900

Canned cannellini spread Italian white-bean dishes worldwide.