On a trip to Italy, I found myself enjoying cannellini beans. I’ve been meaning to write about this white bean native to the Tuscany region of Italy, so no time like now!
In Italy they are known as fagioli. They are a great source of fiber and protein and are perfect for a low-glycemic diet. They also contain iron, folate, and magnesium.
You can find them in bulk or canned. You can use them in any recipe that calls for navy beans or northern beans. They have a nutty flavor and are creamy in texture after cooking them. If you puree the beans with olive oil, lemon, garlic, and sea salt you’ll have a creamy dip similar to hummus. You can also use them in salads the same way you would use kidney or garbanzo beans.
Here’s a white bean soup recipe for you. In Italy they would pair up this soup with a crusty bread, a salad, and of course some wine!
- 1 tbs extra virgin olive oil
- 1 medium yellow onion, chopped
- 12 ounces lean, ground turkey breast
- 2 15 ounce cans cannellini beans
- 1 16 ounce jar green salsa
- 1 3/4 cups chicken or vegetable broth
- 1 1/2 teaspoons ground cumin
Saute the onion in the olive oil. Add the turkey and cook the meat through. Add all the other ingredients. Simmer covered for 15 minutes. This will serve four. Each portion has 38 grams of protein and 12 grams of fiber!
See what you think!