Best 3 Cannellini Beans With Herbs And Prosciutto Recipes

**Culinary Journey to Italian Excellence: A Symphony of Cannellini Beans with Herbs and Prosciutto**

Discover a journey of culinary delight with cannellini beans, a delightful ingredient that takes center stage in a symphony of flavors. These versatile beans are paired with aromatic herbs and the salty tang of prosciutto, creating a medley of textures and tastes that will tantalize your palate. Embark on a culinary adventure with three distinct recipes that showcase the versatility of cannellini beans. From hearty soups to vibrant salads and comforting stews, these recipes celebrate the essence of Italian cuisine and promise an unforgettable gastronomic experience.

**Recipe 1: Cannellini Bean Soup with Herbs and Prosciutto**

This classic soup embodies the essence of comfort food. Tender cannellini beans are simmered in a flavorful broth, infused with the aromatic essence of herbs and the savory notes of prosciutto. Each spoonful promises a symphony of textures, from the creamy beans to the crispy prosciutto, creating a delightful balance of flavors that warms the soul.

**Recipe 2: Cannellini Bean Salad with Prosciutto and Arugula**

Experience a refreshing twist with this vibrant salad. Cannellini beans take center stage, complemented by the peppery bite of arugula and the salty delight of prosciutto. A tangy vinaigrette dressing elevates the flavors, creating a symphony of freshness that dances on your palate. This salad is a perfect accompaniment to grilled meats or can be enjoyed as a light and satisfying meal.

**Recipe 3: Cannellini Bean Stew with Sausage and Prosciutto**

Indulge in the hearty goodness of this comforting stew. Cannellini beans, succulent sausage, and savory prosciutto come together in a rich and flavorful broth. Simmered to perfection, the stew exudes a rustic charm, perfect for a cozy dinner gathering. Serve it with crusty bread to soak up the delectable sauce, and let the warmth of this dish embrace your senses.

These three recipes are a testament to the versatility and culinary prowess of cannellini beans. Embark on this culinary journey and savor the symphony of flavors that await you.

Here are our top 3 tried and tested recipes!

CREAMY WHITE BEANS WITH HERB OIL

Creamy White Beans With Herb Oil image

Canned beans are transformed into a hearty, elegant main swirled with an herb oil that comes together in no time with the aid of a food processor. This particular oil includes chives, cilantro and basil, but feel free to use what you have on hand. Parsley and mint would also work well. Serve with a chilled glass of red wine, a big green salad and a loaf of crusty bread.

Provided by Colu Henry

Categories dinner, lunch, quick, weekday, weeknight, beans, side dish

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 12

Ingredients

1/2 cup roughly chopped chives
1/2 cup roughly chopped cilantro leaves and tender stems
1/2 cup tightly packed basil leaves
1/2 cup olive oil
Squeeze of lemon
Kosher salt, to taste
2 tablespoons olive oil
2 garlic cloves, thinly sliced
2 (15-ounce) cans white beans, like butter beans or cannellini, rinsed and drained
Kosher salt and black pepper
1/2 cup chicken stock, vegetable stock or water
Flaky salt, for serving (optional)

Steps:

Make the oil: In a food processor, combine chives, cilantro and basil, and pulse until finely chopped. Add olive oil, and pulse again until mixture is silky and emulsified. Transfer to a small bowl, stir in lemon juice and salt to taste. Set aside.
Prepare the beans: In a 10-inch skillet, heat olive oil over medium-low heat. Add garlic and cook until translucent, about 1 minute. Add beans to the skillet and season with salt and pepper. Cook, stirring occasionally, until the flavors have melded, about 2 to 3 minutes. With the back of a spoon or spatula, smash about 1/3 to 1/2 cup of the beans and stir until they are incorporated into the rest of the bean mixture. A good portion of the remaining beans should maintain their structure.
Add stock or water and bring to a gentle simmer. Cook until sauce becomes creamy and is reduced by about about half, about 1 to 2 minutes more. Smash additional beans and add a few more tablespoons of water, if needed, to reach desired consistency and stir again to combined.
Transfer beans to a bowl and swirl with herb oil on top. Season with flaky salt, if desired.

Nutrition Facts : @context http, Calories 557, UnsaturatedFat 29 grams, Carbohydrate 45 grams, Fat 36 grams, Fiber 11 grams, Protein 16 grams, SaturatedFat 5 grams, Sodium 674 milligrams, Sugar 4 grams

CANNELLINI BEANS WITH HERBS AND PROSCIUTTO

Cannellini Beans With Herbs and Prosciutto image

This is a Giada De Laurentiis recipe. It is light and incredibly flavorful! I prefer to chop a couple fresh tomatoes instead of using canned.

Provided by lucky ladybug

Categories Beans

Time 18m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

3 tablespoons olive oil
1 tablespoon minced garlic
1 tablespoon chopped fresh sage leaf
1 tablespoon chopped fresh thyme leave
1 (14 1/2 ounce) can diced tomatoes with juice
2 (15 ounce) cans cannellini beans, rinsed and drained
2 ounces prosciutto, chopped
3 cups arugula or 3 cups mixed baby greens

Steps:

Heat the oil in a large heavy skillet over medium heat.
Add garlic and saute until fragrant, about 30 seconds.
Stir in sage and thyme.
Add tomatoes and increase heat to medium-high and simmer for 2 minutes.
Add beans and simmer until tomatoes are tender and juices evaporate by half, about 5 minutes.
Turn off heat and stir in prosciutto, being careful not to overcook the prsciutto.
Season with salt and pepper to taste and serve over the arugula or mixed greens.

CANNELLINI BEANS WITH HERBS AND PROSCIUTTO

CANNELLINI BEANS WITH HERBS AND PROSCIUTTO image

Number Of Ingredients 9

Ingredients

3 tablespoons olive oil
1 tablespoon minced garlic
1 tablespoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
1 (14 1/2-ounce) can diced tomatoes with juices
2 (15-ounce) cans cannellini beans, rinsed, drained
2 ounces prosciutto, coarsely chopped
Salt and freshly ground black pepper
3 cups arugula or mixed baby greens

Steps:

Heat the oil in a heavy large skillet over medium heat. Add the garlic and saute until fragrant, about 30 seconds. Stir in the sage and thyme. Add the tomatoes. Increase the heat to medium-high and simmer for 2 minutes. Add the beans. Simmer until the tomatoes are tender and the juices evaporate by half, about 5 minutes. Turn off heat and stir in the prosciutto, being careful not to overcook the prosciutto. Season the beans, to taste, with salt and pepper. Arrange the arugula or mixed baby greens over a platter. Spoon the beans over the greens and serve.

Tips:

To save time, use canned or pre-cooked cannellini beans. If using dried beans, soak them overnight and then simmer them in unsalted water until tender.
Use a variety of fresh herbs in this dish, such as parsley, basil, thyme, and rosemary. The more herbs, the more flavorful the dish will be.
If you don't have prosciutto, you can use pancetta or bacon instead.
Serve this dish with crusty bread or a side of pasta.

Conclusion:

This Cannellini Beans with Herbs and Prosciutto recipe is a delicious and easy-to-make dish that is perfect for any occasion. The beans are creamy and flavorful, the herbs add a bright and fresh flavor, and the prosciutto adds a touch of saltiness and richness. This dish is sure to please everyone at your table.