Best 6 Cannellini Florentine Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Cannellini Florentine: A Scrumptious Italian Feast of Beans, Spinach, and Tomatoes**

Discover the delightful flavors of Cannellini Florentine, a classic Italian dish that combines the goodness of cannellini beans, tender spinach, juicy tomatoes, and aromatic herbs. This hearty and flavorful dish is a symphony of textures and tastes, offering a satisfying meal that's both nourishing and delicious. Our collection of recipes provides a variety of takes on this timeless dish, ensuring that there's a perfect Cannellini Florentine recipe for every palate and preference. From traditional Tuscan-inspired dishes to lighter, modern interpretations, these recipes showcase the versatility and charm of this Italian favorite.

Let's cook with our recipes!

ITALIAN WHITE BEAN SOUP



Italian White Bean Soup image

Immerse yourself in a bit of heaven with this Italian White Bean Soup. Buttery and soft cannellini beans pair with tantalizing herbs to be slowly simmered to perfection. Serve with some bruschetta to finish off one beautiful dish.

Provided by Florentina

Categories     Main

Time 7h

Number Of Ingredients 12

3 cups white beans
1 leek or yellow onion (diced)
1 carrot (chopped)
1 celery stalk (chopped)
7 cloves garlic (chopped)
1 sprig rosemary
1 sprig sage
1 bay leaves
8 cups water or vegetable stock
1.5 tsp smoked applewood sea salt ((or liquid smoke))
1 -2 Tbsp Nutritional yeast (optional)
bread + garlic for bruschetta ((1 slice/ person))

Steps:

  • Rinse and pick the beans then cover them with water and soak for 6 hours or overnight. Drain.
  • In a large heavy bottom pot heat up a good lug of olive oil and saute the leek (or onion) with the carrot and celery until they begin to soften.
  • Quickly stir in the chopped garlic and cook for a few seconds just until fragrant then add the soaked beans.
  • Pour in the water and bring to a constant simmer. Add the bay, sage and rosemary, cover with a lid and cook for 45 minutes or until the beans are soft and tender to your liking.
  • Check the beans half way through cooking and see if you might need to add extra water if they are absorbing lots of liquid.
  • Once your beans are perfectly cooked remove from heat, stir in the nutritional yeast and season to taste with the smoked sea salt.
  • Meanwhile grill the bread on both sides until nice dark char marks form. Rub each slice on both sides with a garlic clove, lightly brush with some olive oil and finish with sea salt.
  • Ladle the soup into bowls and tear chunks of the garlic bruschetta over the top. Finish with a light drizzle of olive oil on top and enjoy.

Nutrition Facts : Calories 108 kcal, Carbohydrate 20 g, Protein 7 g, Fat 1 g, SaturatedFat 1 g, Sodium 464 mg, Fiber 5 g, Sugar 1 g, ServingSize 1 serving

QUICK AND SPICY TOMATO SOUP



Quick and Spicy Tomato Soup image

Provided by Giada De Laurentiis Bio & Top Recipes

Categories     main-dish

Time 22m

Yield 4 to 6 servings

Number Of Ingredients 11

3 tablespoons olive oil
2 carrots, peeled and chopped
1 small onion, chopped
1 clove garlic, minced
1 (26-ounce) jar marinara sauce (recommended: San Marzano brand)
2 (14-ounce) cans chicken broth
1 (15-ounce) can cannellini beans, drained and rinsed
1/2 teaspoon red pepper flakes
1/2 cup pastina pasta (or any small pasta)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Warm the olive oil in a large soup pot over medium-high heat. Add the carrots, onion, and garlic and saute until soft, about 2 minutes. Add the jar of marinara sauce, chicken broth, cannellini beans, red pepper flakes, pasta, salt and pepper. Simmer for 10 minutes. Ladle into bowls and serve.

Nutrition Facts : Calories 430, Fat 16 grams, SaturatedFat 2 grams, Sodium 1,976 milligrams, Carbohydrate 59 grams, Fiber 10 grams, Protein 15 grams, Sugar 3 grams

CANNELLINI BEANS



Cannellini Beans image

Provided by Anne Burrell

Categories     side-dish

Time 13h15m

Yield 6 to 8 servings

Number Of Ingredients 9

1 pound dried cannellini beans
1 rib celery, broken in 1/2
1 large or two small carrots, peeled and broken in 1/2
1 large onions, skin removed, hairy end left on, cut in 1/2
3 cloves garlic, smashed
1 bundle thyme
2 bay leaves
1 piece slab bacon or prosciutto skin, or a couple slices of bacon
Kosher salt

Steps:

  • Soak the beans overnight in a large bowl filled with water.
  • *Soooooooooooo...if you didn't think yesterday to soak your beans you can do the "quick soak" method. Put the beans in a large pot and cover with at least 2 inches of water. Bring the beans to a boil over medium heat. Turn the heat off and let the pot sit until the water cools down, then proceed as if you had soaked the beans overnight.
  • Strain the beans from the soaking water. Put the beans in a large pot and cover generously with water. Add the onions, carrot, celery, garlic, thyme, bay and slab bacon Bring the pot to a boil over high heat. Reduce heat and simmer until all the beans are soft, about 1 hour. Add more water if it reduces too much. Test the beans for doneness by doing the 5 bean test. Bite into 5 beans, if they are all soft then they are done. Beans do not all cook at the same rate so the 5 bean test is important.
  • When the beans pass the 5 bean test, remove the pot from the heat. Season the water generously with salt and let sit for 15 minutes. If using the beans right away, go ahead. If not using the beans right away, store them covered, in the refrigerator in their liquid.
  • Beans, beans the musical fruit...

ITALIAN BAKED CANNELLONI



Italian Baked Cannelloni image

This is a very special old Italian dish that warms your stomach, as well as your heart. It is a labor of love, but worth every bite! You can also use half ground beef, half ground pork in the filling.

Provided by MARBALET

Categories     World Cuisine Recipes     European     Italian

Time 1h15m

Yield 6

Number Of Ingredients 18

½ cup olive oil, or as needed
1 pound lean ground beef
1 onion, thinly sliced
¼ teaspoon dried sage
¼ teaspoon dried rosemary
salt to taste
½ cup white wine
4 tablespoons butter
4 tablespoons all-purpose flour
2 cups milk
2 egg yolks, lightly beaten
12 ounces mozzarella cheese, cubed
2 tablespoons butter
1 onion, thinly sliced
½ cup white wine
2 (14.5 ounce) cans stewed tomatoes
salt and pepper to taste
12 cannelloni pasta shells

Steps:

  • In a large skillet over medium heat, warm oil and saute ground beef with the onion, sage and rosemary; cook until meat is evenly browned and crumbly. Drain fat. Add salt and 1/2 cup white wine; cook until wine is evaporated. Set mixture aside.
  • To make the Bechamel sauce: Melt 4 tablespoons butter in a medium saucepan over medium heat. Add flour and stir until well incorporated. Stir in milk and bring to a slow boil until mixture thickens. Remove sauce from the heat. In a steady stream, pour the bechamel in to the beaten egg yolks, whisking constantly. Stir the sauce into the meat mixture. Stir in the cubed mozzarella.
  • In a medium saucepan over medium-low heat, melt 2 tablespoons butter and saute onion until soft and translucent. Add 1/2 cup white wine and let it cook down to evaporate; add stewed tomatoes and salt. Mix well; simmer for 15 minutes.
  • Bring a large pot of lightly salted water to a boil. Add pasta, a few at a time, and cook for 8 to 10 minutes or until al dente; using a slotted spoon, remove immediately to a pot filled with cold water. Lift pasta out with slotted spoon and arrange on a flat surface.
  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
  • Spoon a line of filling into each shell, starting from one end and using your finger to push the filling inside of each shell. Place cannelloni in prepared baking dish and cover with tomato sauce mixture.
  • Bake in preheated oven for 15 minutes or until heated through; when finished baking, allow to stand for 5 minutes and serve.

Nutrition Facts : Calories 889.8 calories, Carbohydrate 47.4 g, Cholesterol 198.4 mg, Fat 58.1 g, Fiber 3.2 g, Protein 37.4 g, SaturatedFat 23.5 g, Sodium 826.1 mg, Sugar 12.1 g

CANNELLINI FLORENTINE



Cannellini Florentine image

Found this recipe in a coupon insert in the newspaper. It is from the kitchen of Bush's Best Beans. I have not made this recipe yet, but when I do, I think I will use a 10 oz. box of frozen chopped spinach that I will thaw and squeeze dry because I am not a big fan of canned spinach. With the chill of Autumn and Winter coming, this soup sounds like it will be really tasty. Would probably be nice served with corn bread.

Provided by Denise in NH

Categories     One Dish Meal

Time 35m

Yield 8 serving(s)

Number Of Ingredients 13

4 slices bacon, chopped
3 cloves garlic, minced
1 medium onion, chopped
1 (14 ounce) can chopped spinach, drained
3 (14 ounce) cans chicken broth
1 (15 ounce) can drained bush best cannellini beans
1 (15 ounce) can drained bush best red kidney beans
1 (15 ounce) can drained bush best dark red kidney beans
1/2 cup sun-dried tomato, cut in thin strips
1 teaspoon dried basil
crushed red pepper flakes, to taste
salt, to taste
shredded parmesan cheese, for garnish

Steps:

  • Brown bacon over high heat in large stockpot, about 8 minutes.
  • Add garlic and onion, saute 6 minutes.
  • Add spinach, saute 2 minutes.
  • Add beans and all remaining ingredients.
  • Simmer 10 minutes.
  • Garnish and serve.

CHICKEN CANNELLONI



Chicken Cannelloni image

I entered this recipe in a contest sponsored by a local radio station years ago, and it won Grand Prize! It's a unique takeoff on cannelloni because you are stuffing chicken breasts instead of the usual pasta tubes. -Barbara Nowakowski, North Tonawanda, New York

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 19

1 small onion, sliced
1 small green pepper, chopped
1 small red pepper
1 garlic clove, minced
1/2 cup thinly sliced celery
1/2 cup sliced mushrooms
1 tablespoon vegetable oil
1 can (6 ounces) tomato paste
1 cup canned diced tomatoes
2 teaspoons Italian seasoning, divided
1 teaspoon sugar
6 boneless skinless chicken breast halves
1 cup ricotta cheese
1/2 cup thinly sliced green onions
1/3 cup grated Parmesan cheese
1/4 cup minced fresh parsley
1/4 teaspoon pepper
1/2 cup mozzarella cheese
Cooked pasta, optional

Steps:

  • In a large saucepan, saute onion, peppers, garlic, celery and mushrooms in oil until onion is tender. Add tomato paste, tomatoes, 1 teaspoon Italian seasoning and sugar; bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes., Meanwhile, pound chicken breasts to 1/4-in. thickness. Combine ricotta cheese, green onions, Parmesan, parsley, pepper and remaining Italian seasoning; divide evenly and spoon on top of chicken breasts. Roll up; place seam side down in an 8-in. square baking dish. Spoon sauce over chicken., Bake, uncovered, at 375° for 25-30 minutes or until a thermometer reads 170°. Sprinkle with mozzarella cheese; let stand for 5 minutes. Serve with pasta if desired.

Nutrition Facts : Calories 262 calories, Fat 10g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 267mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 3g fiber), Protein 30g protein.

Tips:

  • For the best flavor, use fresh spinach. If using frozen spinach, be sure to thaw and squeeze out excess water before using.
  • If you don't have heavy cream on hand, you can substitute milk or even water. However, the sauce will be thinner and less creamy.
  • To make the dish more flavorful, add a pinch of red pepper flakes or a dash of nutmeg to the sauce.
  • Serve the cannellini Florentine over pasta, rice, or quinoa. You can also use it as a filling for crepes or omelets.
  • Cannellini Florentine can be made ahead of time and reheated when you're ready to serve.

Conclusion:

Cannellini Florentine is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with healthy ingredients like spinach, cannellini beans, and tomatoes, and it is also a good source of protein and fiber. So next time you're looking for a quick and healthy meal, give cannellini Florentine a try.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #bacon     #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #north-american     #main-dish     #soups-stews     #beans     #pork     #vegetables     #american     #stove-top     #dietary     #one-dish-meal     #meat     #greens     #spinach     #onions     #equipment     #presentation     #served-hot

Related Topics