A large, white, kidney-shaped Italian bean — creamy when cooked and central to Tuscan cooking, especially the slow-simmered soups *ribollita* and *pasta e fagioli*.
A New World bean, Italian-claimed
Cannellini beans are a variety of the common bean (Phaseolus vulgaris), which originated in Central and South America. Despite their thoroughly Italian reputation, they were introduced to Tuscany only in the 19th century. The Tuscan tradition adopted them so completely that cannellini are now considered an Italian heirloom.
The Italian nickname for Tuscans, mangiafagioli (“bean-eaters”), reflects the centrality of cannellini and other beans to Tuscan country cooking.
Tuscan dishes built on them
- Ribollita — a thick stew of stale bread, kale, beans, and vegetables. The name means “reboiled.”
- Pasta e fagioli — pasta and beans, in a thin broth.
- Fagioli all’uccelletto — stewed cannellini with sage and tomato.
- Tonno e fagioli — cannellini with canned tuna, red onion, olive oil; a classic summer salad.
- Crostini di fagioli — beans on toast, blended into a spread.
How to cook them
Soak overnight. Cook in fresh water (never the soaking water) with a sprig of sage and a smashed garlic clove, no salt until the last 10 minutes. Cooking time: 60–90 minutes for soaked beans; cook gently — vigorous boil splits them.
Canned cannellini are perfectly fine for most Italian recipes; rinse to remove excess starchy liquid.
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