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Looking for a quick, comforting dish that’s both hearty and flavourful? These Creamy Cannellini Beans are ready in less than 30-minutes. Packed with rich flavours and a velvety texture, this recipe transforms simple pantry staples into a satisfying meal in just half an hour. Whether you’re in need of a cozy weeknight dinner or a delightful side dish, these beans are sure to please.

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Prep Time: 5 mins

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Cook Time: 25-30 mins

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Serves: 4

🫘 Creamy Cannellini Beans

Ingredients

2 tbsp extra virgin olive oil
1 carrot, washed + diced
1 carrot, washed + sliced into medallions
1 celery stalk, washed + diced
1 small onion, diced
2 cloves fresh garlic, diced
4-6 mushrooms, diced
1 can cannellini beans, rinsed
3-4 cups beef, chicken or vegetable stock
1 tbsp Italian seasoning
salt and pepper, to taste
Fresh parsley (optional, for garnish)

Directions

Make the soffritto: In a large pan over medium heat, warm the olive oil. Add the carrot, celery and onion and cook for about 3–4 minutes.
Add in the mushrooms, garlic, Italian seasoning, salt, and pepper and sauteé until fragrant.
Add in the canned beans and beef, chicken or veggie stock.
Let cook for about 15 minutes.
Using an immersion blender, blend the mixure in the pot but not all the way. Just enough to make it creamy. This should strill be visibly chunky or to your liking.
Add in some sliced carrots and cook for an additional 12-15 minutes until the carrots soften.
Serve in bowls and garnish with a sprinkle of fresh parsley and “spicey-nice” if desired.

Notes

This recipe works well with any canned beans. Try Romano, Red or White Kidney Beans, Butter Beans, even Chickpeas.
If you don't like mushrooms, you can substitute with zucchini.
This dish is naturally gluten free but can be enjoyed with a side of crusty bread, naan or even toast.
Make this vegetarian by using vegetable stock.
Make it "spicy-nice" and garnish it with a drizzle of pepper oil.