Classic Three Bean Salad

Just a few simple ingredients come together in this Classic Three Bean Salad to make an easy summer side dish, perfect for BBQs and potlucks!

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A salad this simple has no business being so delicious, but it just is. This Classic Three Bean Salad has minimal ingredients, the most basic of basic dressings, and yet I can’t seem to get enough of it. The creamy beans are the perfect contrast to the tangy-sweet dressing, and there’s just enough savory crunch from the red onion to keep the flavors grounded. It’s the perfect summer side dish for all of your BBQs and potlucks, or on those busy weeknights when you don’t want to spend a lot of time fixing dinner.

Overhead view of a bowl full of three bean salad

What Beans Go In Three Bean Salad

My three bean salad has dark kidney beans, cannellini beans, and green beans. You can also try other beans like chickpeas, wax beans, purple hull peas, or black eyed peas.

Three bean salad is really flexible, so you can swap out the beans, and you can even add more than three beans if you’d like. The most important thing to remember when choosing your beans is that you want to have a variety of colors, textures, and shapes. Make sure to have at least one creamy bean, too.

What is the Dressing Like?

The dressing for this classic three bean salad is a very basic, slightly sweet vinaigrette with just enough Dijon to give it a little zing. If you don’t want to make your own dressing, you could potentially swap it out for something like a bottled Italian dressing, although that will have a different flavor.

What to Serve with Three Bean Salad

The sweet-tart flavor of this three bean salad makes it go perfectly with other sweet-savory flavors, like BBQ sauce. This week I served it with my BBQ Cheddar Baked Chicken and potato salad. It would also be a great side to something like Honey Mustard Wings, Brown Sugar Roasted Pork Loin, or BBQ Tofu Sliders.

How Long Does it Last?

Three bean salad is one of those recipes that actually gets better with time in the fridge. As it refrigerates the beans begin to absorb the flavors in the dressing and everything get SUPER tasty. This salad will probably stay good in the fridge for about four days (if you don’t eat it all by then).

Classic three bean salad on a plate with chicken and potato salad
Overhead view of a bowl of three bean salad

Classic Three Bean Salad

Simple ingredients come together in this Classic Three Bean Salad to make a simple summer side dish, perfect for BBQs and potlucks!
Total Cost $2.79 recipe / $0.56 serving
Prep Time 15 minutes
Marinate 30 minutes
Total Time 45 minutes
Servings 5 1 cup each
Calories 301kcal
Author Beth – Budget Bytes

Ingredients

  • 1 15oz. can kidney beans $0.50
  • 1 15oz. can cannellini beans $0.55
  • 1.5 cups frozen green beans (thawed) $0.44
  • 1/4 cup chopped parsley $0.17
  • 1/4 cup finely diced red onion $0.05
  • 1/4 cup apple cider vinegar $0.24
  • 1/4 cup olive oil $0.64
  • 2 Tbsp sugar $0.12
  • 1 tsp salt $0.03
  • 1/4 tsp freshly cracked pepper $0.02
  • 1 tsp Dijon mustard $0.03

Instructions

  • Rinse and drain the kidney beans and cannellini beans. Place the kidney beans, cannelini beand, and thawed green beans in a bowl.
  • Slice the red onion, then soak the onion in a bowl of ice water for about five minutes before draining and finely dicing. Chop the parsley. Add the onion and parsley to the bowl with the beans.
  • In a separate bowl, whisk together the vinegar, sugar, olive oil, salt, pepper, and Dijon.
  • Pour the dressing over the beans, onion, and parsley, then stir to combine.
  • Transfer the bean salad to the refrigerator and let the beans marinate in the dressing for about 30 minutes before serving. Give the salad a good stir just before serving to redistribute the dressing.

Nutrition

Serving: 1cup | Calories: 301kcal | Carbohydrates: 41g | Protein: 13g | Fat: 11g | Sodium: 666mg | Fiber: 12g
close up of three bean salad in the bowl

How to Make Three Bean Salad – Step by Step Photos

Three types of beans in a bowl

Rinse and drain one 15 oz. can of kidney beans and one 15 oz. can of cannellini beans. Add them to a bowl with 1.5 cups of thawed frozen green beans.

red onion slices soaking in a bowl of water

Slice some red onion and soak them for about 5 minutes in a bowl of ice water (this takes the sharp edge off their flavor). Finely dice about ¼ cup of the red onion. Chop about ¼ cup fresh parsley.

dressing for three bean salad in a bowl

Whisk together ¼ cup apple cider vinegar, ¼ cup olive oil, 2 Tbsp sugar, 1 tsp salt, ¼ tsp freshly cracked pepper, and 1 tsp Dijon mustard.

dressing being poured over salad ingredients in the bowl

Add the onion and parsley to the bowl with the beans, then pour the dressing over top. Stir everything to combine.

Finished three bean salad in the bowl with a spoon

Refrigerate the three bean salad for about 30 minutes to let the beans marinate. Give it a good stir, and then serve!

close up of three bean salad on a plate with bbq chicken and potato salad

The post Classic Three Bean Salad appeared first on Budget Bytes.

Kale and White Bean Power Bowls

These kale and white bean power bowls are full of flavor, texture, protein, fiber, and other nutrients. Perfect for meal prep!

The post Kale and White Bean Power Bowls appeared first on Budget Bytes.

If you’ve been around Budget Bytes a while, then you already know how much I love bowl meals (we even have a whole category for them). So when several people asked me to replicate the Healthy Choice brand frozen Power Bowls, I needed to go see what all the fuss was about. I bought a few, and I have to say, they’re pretty good! …but expensive. So I knew I could do better. Here is my first riff off of the freezer aisle power bowls: Kale and White Bean Power Bowls. Pretty easy, VERY filling, and about half the price!

Overhead view of a kale and white bean power bowl with a fork in the side

My Modifications

This particular bowl is inspired by the White Bean & Feta Salad by Healthy Choice. Since that one had some of my fav ingredients, I knew it was a great place to start. The bowl was nice and filling, but overall it was a touch too sweet for my taste. So here’s what I subbed:

  • Sun dried tomatoes instead of dried cranberries to reduce the sweetness.
  • A homemade vinaigrette that is more tangy than their sweet vinaigrette.
  • Walnuts instead of pepitas. Walnuts just seemed like a better fit for this flavor profile.
  • Brown rice instead of mixed grains (theirs has brown rice, red rice, quinoa, and barley). Using one grain was just more convenient.

P.S. My bowls cost about $1.50 each and the store bought version retails at my local grocery store for $3.99 each ($3.50 on sale when I bought them). WIN.

Make it Your Own

One of my favorite things about bowl meals is that they are endlessly customizable. If you don’t like some of the ingredients I used, you can just swap them out! Here are some options:

  • Spinach instead of kale
  • Quinoa or cauliflower rice in place of brown rice
  • Chickpeas or kidney beans in place of cannellini beans
  • Store bought Greek or Italian dressing in place of the homemade vinaigrette

How to Store Kale and White Bean Power Bowls

This recipe is made for meal prepping. You can keep these bowls refrigerated for about 4 days, or you can freeze them for a couple of months. I suggest using a microwave to reheat the bowls (if frozen, use the defrost setting first, then full power to heat through).

three glass meal prep containers filled with kale and white bean power bowls
Overhead view of a Kale and White Bean Power Bowl with a fork in the side

Kale and White Bean Power Bowls

These kale and white bean power bowls are full of flavor, texture, protein, fiber, and other nutrients. Perfect for meal prep! 
Total Cost $5.81 recipe / $1.45 serving
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 4
Calories 550.05kcal
Author Beth – Budget Bytes

Ingredients

  • 1 cup long grain brown rice $0.40

Vinaigrette

  • 1/4 cup olive oil $0.52
  • 3 Tbsp red wine vinegar $0.30
  • 1/2 Tbsp Dijon mustard $0.05
  • 1/2 Tbsp Italian seasoning $0.15
  • 1/4 tsp garlic powder $0.02
  • 1/4 tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02

Sautéed Kale

  • 1/2 lb. chopped fresh kale (6 cups) $1.15
  • 1/2 Tbsp cooking oil $0.02
  • 1 clove garlic, minced $0.08
  • 1/8 tsp salt $0.02

Bowl Toppings

  • 1 15oz. can cannellini beans $0.07
  • 1/4 cup sun dried tomatoes $0.83
  • 1/4 cup chopped walnuts $0.03
  • 2 oz. feta $1.14

Instructions

  • Begin cooking the rice first. The remaining bowl ingredients can be prepared while the rice is cooking. Add the rice and 2 cups water to a saucepot. Place a lid on top and bring the water up to a full boil. Once boiling, turn the heat down to low and let the rice simmer for 40 minutes. After 40 minutes, turn the heat off and let the rice sit with the lid in place for an additional 5 minutes. Fluff just before serving.
  • While the rice is cooking, make the vinaigrette so the flavors have a little time to blend. In a jar or bowl, combine the olive oil, red wine vinegar, Dijon, Italian seasoning, garlic powder, salt, and pepper. Whisk to combine, or close the jar and shake until combined. Set the dressing aside.
  • Add the cooking oil and minced garlic to a large pot or skillet. Sauté the garlic over medium heat for about one minute. Add the chopped kale and salt. Sauté for a few more minutes, or just until the kale is wilted. Set the kale aside.
  • Finally, prepare the rest of the toppings. Rinse and drain the white beans. Chop the sun dried tomatoes and walnuts. Crumble the feta.
  • When the rice has finished cooking, it's time to assemble the bowls. Add about ¾ cup rice to each bowl or container, followed by ½ cup sautéed kale, ⅓ cup beans, and a tablespoon each of sun dried tomatoes and walnuts. Sprinkle a little feta over each bowl. Divide the vinaigrette between four small containers. Refrigerate until ready to eat.
  • Reheat the bowls using a microwave just before serving, then drizzle with vinaigrette, stir, and enjoy!

Nutrition

Serving: 1bowl | Calories: 550.05kcal | Carbohydrates: 64.18g | Protein: 16.58g | Fat: 26.3g | Sodium: 887.8mg | Fiber: 10.1g

How to Make Kale and White Bean Power Bowls – Step by Step Photos

Cooked brown rice in a pot being fluffed with a fork

Start with the brown rice because it takes about 50 minutes to cook and the rest of the bowls can be prepared while the rice cooks. Add 1 cup brown rice to a pot with 2 cups water. Place a lid on top and bring it up to a boil over high heat. When it reaches a full boil, turn the heat down to low and let it simmer for 40 minutes. After 40 minutes, turn the heat off and let it rest, lid in place, for an additional 5 minutes. Fluff with a fork just before serving.

Overhead view of homemade vinaigrette in a jar.

Next, make the vinaigrette so the flavors have a little time to blend. Combine ¼ cup olive oil, 3 Tbsp red wine vinegar, ½ Tbsp Dijon mustard, ½ Tbsp Italian seasoning, ¼ tsp garlic powder, ¼ tsp salt, and ¼ tsp pepper in a jar or bowl. Whisk the ingredients to combine or close the jar and shake until combined. Set the dressing aside.

Chopped kale in a colander

Next, prepare the kale. I buy pre-chopped kale because it’s super inexpensive and really cuts down on the prep work. I do give it an extra rinse, though, and pick out any large pieces of stems.

Minced garlic and oil in a large pot

Add ½ Tbsp cooking oil and one clove of minced garlic to a large pot or skillet. Sauté the garlic over medium for about a minute.

Sautéed kale in the pot

Add 1/2 lb. chopped kale to the pot with ⅛ tsp salt and continue to sauté for a few minutes more, or just until the kale is wilted. Set the kale aside.

Sun dried tomatoes, walnuts, beans, and feta on a cutting board

Prepare the last few ingredients. Chop about ¼ cup sun dried tomatoes and ¼ cup walnuts. Rinse and drain one 15oz. can of cannellini beans. Crumbled about 2 oz. feta.

Power bowls base layer of rice, kale, and beans

When the rice is finished cooking, it’s time to build the bowls. Start with ¾ cup rice in each bowl or container, ⅓ cup beans, and about ½ cup sautéed kale.

Sun dried tomatoes, walnuts, feta, and dressing added to the power bowl

Add about 1 Tbsp sun dried tomatoes and chopped walnuts on top, and a light sprinkle of crumbled feta. Divide the dressing between four containers. Refrigerate the bowls until ready to eat. Drizzle the vinaigrette over the bowls after reheating, then stir and enjoy!

Overhead view of a Kale and White Bean Power Bowl with a fork in the side

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Easy White Bean Skillet

I love a fancy dinner from time to time, but to be honest, simple dinners are my favorite. And not just because they are easy to make. Of course, I appreciate a quick and easy meal, especially on a busy day, but I also love meals made with basic, healt…

I love a fancy dinner from time to time, but to be honest, simple dinners are my favorite. And not just because they are easy to make. Of course, I appreciate a quick and easy meal, especially on a busy day, but I also love meals made with basic, healthy ingredients because they just taste…

The post Easy White Bean Skillet appeared first on Two Peas & Their Pod.

Mediterranean Tuna Salad

This simple, fresh, and filling Mediterranean Tuna Salad makes an easy protein-packed make-ahead lunch for your workweek. Tons of ideas for add-ins and substitutions included!

The post Mediterranean Tuna Salad appeared first on Budget Bytes.

I had a request for more tuna recipes lately but instead of heavy casseroles, I was in the mood for something lighter and more fresh (I’m soooo ready for Spring). So I made this Mediterranean Tuna Salad, which is sort of a hybrid of two of my other favorite recipes. And guess what? It holds up great in the fridge, so it’s another meal prep ready salad! 🙌

Overhead view of a bowl full of Mediterranean Tuna Salad with a fork in the side

What’s in Mediterranean Tuna Salad?

As I mentioned in the intro, this salad is a hybrid of two of my other favorite recipes: Super Fresh Cucumber Salad and Tuna and White Bean Salad. The salad starts with a base of fresh vegetables, like cucumber, tomato, red onion, and parsley, then gets a dose of protein from tuna and white beans, and is finished off with a tangy homemade vinaigrette and just the right amount of crumbled feta. The combo is absolutely perfect!

What Else Can I Add?

What I love about “refrigerator salads” (besides the fact that they hold up for days in the fridge) is that they are always quite flexible. You can add, substitute, or skip ingredients based on your needs. Here are some other ingredients that you can add into this Mediterranean Tuna Salad:

  • Sun dried tomatoes
  • Olives
  • Bell peppers
  • Chickpeas
  • Avocado
  • Cooked orzo, penne, or bowtie pasta
  • Spinach or Romaine (keep separate if meal prepping)
  • Roasted red peppers

How to Serve Mediterranean Tuna Salad

This well rounded salad could be served on its own in a larger portion as a stand alone meal, but you could also round it out by adding some pita and hummus on the side, stuffing the salad itself into a pita or wrap, or adding some cooked pasta to make it into a pasta salad. However you eat it, it’s going to be filling, fresh, and flavorful!

What Kind of Tuna Should I Use?

I definitely suggest chunk light tuna for this recipe because I think it’s the happy medium between good texture (large pieces instead of tiny flakes) and price. You can use tuna packed in either water or oil, whichever you prefer. The nutritional stats below are calculated using tuna packed in water.

How Long Does it Last?

My salad stayed fresh for about 3-4 days. The ingredients hold up extremely well in the refrigerator. You do want to give it a good stir before serving, though, to redistribute the dressing and make sure everything is as flavorful as possible.

Close up side view of Mediterranean Tuna Salad in a bowl
Close up side view of Mediterranean Tuna Salad in a bowl

Mediterranean Tuna Salad

This simple, fresh, and filling Mediterranean Tuna Salad makes an easy protein-packed make-ahead lunch for your workweek.
Total Cost $7.89 recipe / $1.32 serving
Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Servings 6 about 1 cup each
Calories 283.55kcal
Author Beth – Budget Bytes

Ingredients

Vinaigrette

  • 1/4 cup olive oil $0.52
  • 2 Tbsp red wine vinegar $0.20
  • 1 Tbsp lemon juice $0.06
  • 1 tsp dried oregano $0.10
  • 1/2 tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02

Salad

  • 1 English cucumber* $1.29
  • 1 pint grape tomatoes* $1.49
  • 1/2 red onion $0.16
  • 1/4 bunch fresh parsley, chopped (about ½ cup) $0.35
  • 1 15oz. can cannellini beans $0.69
  • 1 12oz. can chunk light tuna $1.89
  • 2 oz. feta $1.10

Instructions

  • Make the vinaigrette first, so the flavors have a little time to blend. In a bowl or jar, combine the olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper. Whisk the ingredients together, or close the jar and shake until combined. Set the vinaigrette aside.
  • If you want to soften the flavor of the red onion a bit, slice it then soak the slices in ice water for about five minutes before dicing. Otherwise, finely dice the red onion, cut the cucumber into quarter rounds, slice the tomatoes in half, and roughly chop the parsley.
  • Combine the cucumber, tomato, onion, and parsley in a bowl. Pour the vinaigrette over top, then stir until the vegetables are coated.
  • Rinse and drain the beans, and drain the tuna. Add the beans, tuna, and feta to the salad, then gently stir to combine. These three are added last and only gently stirred to make sure the tuna remains in larger flakes instead of falling apart into tiny pieces.
  • Serve immediately, or refrigerate up to four days. Give it a quick stir after refrigerating and before serving to redistribute the dressing.

Notes

*You can use a conventional cucumber and diced Roma tomatoes in place of English cucumber and grape tomatoes if needed. 

Nutrition

Serving: 1cup | Calories: 283.55kcal | Carbohydrates: 23.75g | Protein: 22.48g | Fat: 11.98g | Sodium: 691.93mg | Fiber: 5.18g

How to Make Mediterranean Tuna Salad – Step by Step Photos

Homemade vinaigrette in a bowl with a fork

Start with the vinaigrette, so the flavors have a little time to blend. Combine ¼ cup olive oil, 2 Tbsp red wine vinegar, 1 Tbsp lemon juice, 1 tsp dried oregano, ½ tsp salt, and ¼ tsp freshly cracked pepper. Set the dressing aside.

red onion slices soaking in a bowl of water

If you want to soften the flavor of the red onions, soaking them for five minutes or so in ice water really helps! I slice them first to give more surface area to water contact, then finely dice them after soaking. For this recipe I used about ½ of a red onion.

Chopped vegetables in a bowl

You also want to cut one cucumber into quarter rounds, slice a pint of grape tomatoes in half, and roughly chop about ¼ bunch of parsley (about ½ cup chopped). Add them all to a bowl with the finely diced red onion.

Vinaigrette being poured over vegetables in the bowl

Pour the vinaigrette over top, then stir until everything is coated. We’ll add the tuna and feta last so they don’t break apart too much when stirring.

beans, tuna, and feta added to the salad

Rinse and drain one 15oz. can of cannellini beans, and drain one 12oz. can of chunk light tuna. Add the beans, tuna, and 2oz. feta to the salad, then fold to combine.

Finished Mediterranean Tuna Salad in the bowl with a spatula

And that’s a wrap! Your Mediterranean Tuna Salad is ready to go. You can either serve it immediately or refrigerate for up to four days. Enjoy!

Mediterranean Tuna Salad in a white serving dish from above

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Pasta Fagioli

I was in the mood for major comfort food so I made a big pot of Pasta Fagioli. Pasta Fagioli (Pasta e Fagioli) means “pasta and beans”, and is a traditional Italian soup. It is made with tomatoes, vegetables, beans, herbs, and pasta. Basica…

I was in the mood for major comfort food so I made a big pot of Pasta Fagioli. Pasta Fagioli (Pasta e Fagioli) means “pasta and beans”, and is a traditional Italian soup. It is made with tomatoes, vegetables, beans, herbs, and pasta. Basically all of my favorites in one pot! It is 100% cozy…

The post Pasta Fagioli appeared first on Two Peas & Their Pod.

Pasta e Fagioli

This rustic Italian pasta-and-bean soup is oh-so-satisfying on a cold day (but just as enjoyable on a warm one). Pasta e fagioli is an Italian pasta and bean stew with a tomato-based broth, small pasta, and white beans such as cannellini. It’s one of our favorite quick and easy dinner recipes, made with mostly pantry […]

The post Pasta e Fagioli first appeared on Love and Olive Oil.

This rustic Italian pasta-and-bean soup is oh-so-satisfying on a cold day (but just as enjoyable on a warm one).

Pasta e fagioli is an Italian pasta and bean stew with a tomato-based broth, small pasta, and white beans such as cannellini. It’s one of our favorite quick and easy dinner recipes, made with mostly pantry ingredients you already have on hand.

White bowl with Pasta e Fagioli, topped with parmesan shavings and fresh parsley

When the stars make you drool, just like pasta fazool, that’s amore.

And in truth, this soup is most definitely a thing of true love.

Pasta e fagioli, or pasta and beans, is an Italian peasant soup made with (you guessed it) pasta and white beans. In the United States it is often called pasta fazool, like the song, fazool derived from the Neapolitan word for beans, fasule.

Whatever you call it, there’s no denying it is incredibly hearty and delicious.

Blue Dutch Oven with Pasta e Fagioli soup and silver ladle

The variations of such a dish are myriad, some more soupy, some more saucy, some with nary a tomato in sight.

I imagine Italian grannies everywhere each have their own signature version, with the only common thread between them being the presence of pasta and beans in some form or another.

Our version is most definitely a tomato-centric soup, hearty and flavorful with the addition of Italian sausage and fresh fennel. We also like to mash some of the beans, which add a lovely thickness and silky texture to the broth.

(more…)

Easy Cannellini Beans

Make cannellini beans into a tasty side dish with this easy recipe! It’s packed with Mediterranean flavor and plant-based protein. Here’s an easy recipe that all cooks should know: 5 minute cannellini beans! It’s a lifesaver for weeknight cooking, or the perfect solution for adding plant-based protein to a meal. You’ll be amazed at the flavor you can coax out of one can of beans in just a few minutes. Throw it together in a skillet with a few spices and it tastes like it’s been simmering all day. Here’s how to make a can of beans into a legit delicious healthy side dish (or dinner). Ingredients for these easy cannellini beans The magic of this cannelini beans recipe comes from infusing flavor into a can of beans. Of course, you can cook your own on the stovetop. (Follow the instructions in White Beans on Toast.) But this recipe is designed to be a quick and simple fix for weeknights: where you barely have to think. Here’s what you need for this recipe: 1 can cannellini beans Olive oil Herbes de Provence or Italian seasoning (see below) Chives Salt & pepper Two great seasoning blends (purchased or homemade) There are […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Make cannellini beans into a tasty side dish with this easy recipe! It’s packed with Mediterranean flavor and plant-based protein.

Cannellini Beans

Here’s an easy recipe that all cooks should know: 5 minute cannellini beans! It’s a lifesaver for weeknight cooking, or the perfect solution for adding plant-based protein to a meal. You’ll be amazed at the flavor you can coax out of one can of beans in just a few minutes. Throw it together in a skillet with a few spices and it tastes like it’s been simmering all day. Here’s how to make a can of beans into a legit delicious healthy side dish (or dinner).

Ingredients for these easy cannellini beans

The magic of this cannelini beans recipe comes from infusing flavor into a can of beans. Of course, you can cook your own on the stovetop. (Follow the instructions in White Beans on Toast.) But this recipe is designed to be a quick and simple fix for weeknights: where you barely have to think. Here’s what you need for this recipe:

  • 1 can cannellini beans
  • Olive oil
  • Herbes de Provence or Italian seasoning (see below)
  • Chives
  • Salt & pepper
Cannellini Beans

Two great seasoning blends (purchased or homemade)

There are two different seasoning blends that perfectly compliment the buttery, creamy flavor of cannellini beans. One is used in French cuisine, and one in Italian. Both are easy to find at most grocery stores.

  • Herbes de Provence: This blend is a group of herbs that grow in the Provence region in France, like savory, marjoram, rosemary, lavender, and thyme. It adds a herby flavor with a subtle floral nuance that’s incredibly unique. If you can’t find it, use Italian seasoning or try homemade herbes de Provence.
  • Italian Seasoning: Italian seasoning has a similar vibe but it’s made with common Italian herbs. It’s a blend of oregano, basil, thyme, sage and rosemary. It’s easy to find at grocery stores, but you can also make homemade Italian seasoning.
How to make Cannellini Beans

How to make 5-minute cannellini beans

There’s really no technique required to this cannellini beans recipe: it’s all about the flavorings! Here’s what you’ll do:

  • Drain and rinse the canned beans. This is standard for using canned beans in recipes.
  • Heat the olive oil in a skillet.
  • Add the beans and seasonings, and cook about 2 minutes until heated. Fresh chives add big fresh flavor to this recipe and a beautiful bright green color. If you don’t have them on hand, use a pinch of onion powder.

Take one taste and you’ll be amazed by the amount of flavor that can be coaxed out of a simple can of beans and 5 minutes. Take this concept and use it when you’re hangry and need a healthy, protein packed snack or side dish.

Ways to serve this cannellini beans recipe

Another thing we love about this cannellini beans recipe is that it’s incredibly versatile. It works as a side dish, hearty snack or even a healthy plant-based dinner. Here are a few ways to serve it:

Easy cannellini beans recipe

What are cannellini beans, anyway?

Cannellini beans are an Italian white bean that’s oval shaped, with a creamy texture and mild flavor. They’re one of the easiest white beans to find canned at the grocery, along with Great Northern beans. What’s the difference between cannellini and Great Northern beans? Cannellini are larger, with a creamier color; Great Northern are smaller and whiter.

Not sure how to say cannellini? Say Can-a-leen-ee.

Why to eat more beans

Beans are one of the best foods you can eat: especially if you eat a vegetarian or vegan diet! They’re full of plant-based protein, very shelf stable, and easy to make in delicious recipes. And…there are lots more reasons! Here’s why to eat more beans (per the bean cookbook Cool Beans that we reviewed here):

  • They’re the cheapest source of protein in the world. They’re the only food that’s both categorized as a protein and vegetable by the USDA.
  • They’ve may help you live longer: the list of health benefits if beans is long: they’re nutrient-dense, rich in cancer fighting antioxidants and hearty-healthy fiber. Guess the common element in Blue Zone diet countries where people live the longest in the world? They all eat 1 cup of beans per day.
  • They’re planet-friendly. Beans may be key to feeding the Earth’s growing population: they take less of a toll on the climate than animal proteins.
Cannellini Beans

This recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Print
Cannellini Beans

Easy Cannellini Beans


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 3 minutes
  • Cook Time: 2 minutes
  • Total Time: 5 minutes
  • Yield: 3 to 4 as a side
  • Diet: Vegan

Description

Make cannellini beans into a tasty side dish with this easy recipe! It’s packed with Mediterranean flavor and plant-based protein.


Ingredients


Instructions

  1. Drain and rinse the beans.
  2. Heat the olive oil over medium-low heat in a small skillet. Add the beans, Herbes de Provence or Italian seasoning, chives or onion powder, salt, and fresh ground pepper. Heat until just warm, about 2 minutes. 

Notes

 

  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: Italian

Keywords: Cannellini beans, Cannellini beans recipe

More bean recipes

Beans are one of our favorite ingredients to use in recipes! Here are a few more ways to use beans in your home cooking:

  • Spanish Rice and Beans Brings big flavor to humble ingredients! It’s a tasty vegan and vegetarian main dish or easy side dish.
  • Homemade Refried Beans The texture and flavor are WAY better than canned: plus they’re healthier too (and plant based).
  • Black Beans and Rice This classic Latin-style side dish is perfect with tacos or as a lunch idea.

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Chunky Ham and Bean Soup

Soup season is already on its way out, but I couldn’t resist one more warm and cozy pot of goodness. For this super easy and deliciously chunky Ham and Bean Soup I took cue from my easy Rosemary Garlic White Bean Soup and used a puréed can of beans to thicken the pot, combined that […]

The post Chunky Ham and Bean Soup appeared first on Budget Bytes.

Soup season is already on its way out, but I couldn’t resist one more warm and cozy pot of goodness. For this super easy and deliciously chunky Ham and Bean Soup I took cue from my easy Rosemary Garlic White Bean Soup and used a puréed can of beans to thicken the pot, combined that with some chunky and colorful vegetables and a handful of diced ham to round out this meal in a bowl. This is also a great use for your leftover holiday ham, so bookmark this recipe for Easter next month!

Thick & Chunky Ham and Bean Soup

Two bowls of chunky ham and bean soup with torn chunks of bread on the side

What Kind of Beans Should I Use?

I used cannellini beans for this soup because I love their large shape and creamy texture. You can also use a different type of white beans, like navy beans or great northern beans. 

Can I Use Dry Beans?

This recipe is written specifically for canned beans. Using dry beans would require different methods and different amounts of liquids and seasoning, so I would need to develop and test a recipe specifically for dry beans before providing instructions.

What Kind of Ham Can I Use?

You can use virtually any cooked ham. The ham I used is an uncured, fully cooked, thick sliced ham. If using pre-sliced ham, a thicker slice works a little better than thin sandwich slices, which won’t give much texture to the soup. If you have leftover cooked ham from Easter or any other holiday, that can also be used in this recipe.

Can I Freeze Ham and Bean Soup?

Yes, this soup is a great candidate for freezing! Simply chill the soup completely in the refrigerator overnight before transferring to the freezer for long term storage (about 3 months). I prefer to divide my soup into single servings before freezing, so they can be reheated as needed and in the amount needed. Quart-sized freezer bags are great for freezing soup, as are the small blue-top Ziploc food storage containers.

Close up front view of a bowl full of chunky ham and bean soup with a spoon lifting some and a chunk of bread in the side of the bowl.

 
Two bowls of chunky ham and bean soup with chunks of bread on the side
Print

Chunky Ham and Bean Soup

This incredibly easy and deliciously chunky Ham and Bean Soup features a medley of colorful vegetables, browned ham, and plenty of hearty white beans.
Total Cost $6.70 recipe / $1.68 serving
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 1.5 cups each
Calories 553.83kcal
Author Beth - Budget Bytes

Ingredients

  • 1 yellow onion $0.32
  • 3 carrots $0.30
  • 3 ribs celery $0.35
  • 2 cloves garlic $0.16
  • 1 lb. cooked ham $3.75
  • 1 Tbsp cooking oil $0.04
  • 3 15oz. cans cannellini beans $1.47
  • 1/4 tsp dried thyme $0.02
  • freshly cracked black pepper $0.03
  • 2 cups chicken broth (or more as needed) $0.26

Instructions

  • Dice the onion, peel and slice the carrots, slice the celery, and mince the garlic.
  • Dice the ham into bite-sized chunks. Add the ham and cooking oil to a large soup pot. Sauté the ham for 3-5 minutes over medium heat, or until it achieves a decent amount of browning. Remove the browned ham to a clean bowl.
  • Add the onion, carrots, celery, and garlic to the pot in place of the ham. Sauté the vegetables for about 5 minutes over medium heat, or until the onions have softened. Allow the moisture released from the vegetables to help dissolve the browned bits of ham from the bottom of the soup pot as you stir.
  • While the vegetables are sautéing, add one of the three cans of beans to a blender, with the liquid from the can, and purée until smooth. Drain the remaining two cans of beans.
  • Add all three cans of beans (one puréed and two drained) to the soup pot with the vegetables. Also add 1/4 tsp dried thyme, some freshly cracked pepper (about 10 cranks of a pepper mill), and 2 cups chicken broth. Stir to combine, then turn the heat up to medium-high and allow the soup to come to a boil.
  • Once it reaches a boil, turn the heat down to medium and allow the soup to continue to boil for 15 minutes, stirring occasionally. As the soup boils it will reduce and thicken. If the soup becomes too thick, add more vegetable broth or water to achieve your desired soup consistency.
  • After the soup has boiled for 15 minutes and has thickened, stir the cooked ham back into the soup. Give the soup a taste and adjust the salt or pepper to your liking. I did not add any additional salt, but I did top each bowl with a little fresh pepper. Serve hot!

Nutrition

Serving: 1.5cups | Calories: 553.83kcal | Carbohydrates: 75.33g | Protein: 41.75g | Fat: 9.98g | Sodium: 2143.8mg | Fiber: 18.23g

Close up of a ladle full of chunky ham and bean soup being held over the soup pot

How to Make Ham and Bean Soup – Step by Step Photos

Chopped vegetables on a cutting board

Before you begin, dice one yellow onion, peel and slice three carrots, slice three ribs of celery, and mince two cloves of garlic.

Uncured ham pacakge

This is the type of ham I used. You can use any cooked ham, but a thicker slice works better than thin sandwich slices. You can also use cooked holiday ham. You’ll need one pound of cooked ham.

Browned ham in the soup pot

Dice one pound of ham and add it to a soup pot with one tablespoon cooking oil. Cook the ham over medium heat for about 5 minutes, or until the ham is browned on the edges. Remove the ham to a clean bowl.

Diced vegetables cooked in soup pot.

Add the onion, carrot, celery, and garlic to the pot in place of the ham and continue to cook over medium for about 5 minutes, or until the onions are softened. Use the moisture released from the vegetables to dissolve the browned bits off the bottom of the pot.

Whole and pureed beans added to soup pot

While the vegetables are cooking, add one of the three cans of cannellini beans to a blender (with the liquid from the can) and purée until smooth. Drain the other two cans. Add the puréed beans and drained beans to the soup pot.

thyme pepper and chicken broth added to the soup pot

Also add 1/4 tsp dried thyme, some freshly cracked pepper, and 2 cups of chicken broth to the pot. Stir to combine. The soup will be fairly watery at this point.

Boiled ham and bean soup

Turn the heat up to medium-high and bring the soup up to a boil. Once it reaches a boil, turn the heat down slightly to medium and let the soup boil for 15 minutes, stirring often. The soup will reduce and thicken as it boils. If it becomes too thick for your liking, simply add a little more water or chicken broth to reach your desired consistency.

Cooked ham being poured back into the soup pot

After boiling the soup for 15 minutes, stir the cooked ham back into the pot. Give the soup a taste and adjust the salt or pepper, if needed.

Finished chunky ham and bean soup in the soup pot with bread on the side

Serve the chunky Ham and Bean Soup hot, preferably with crusty bread for dipping!

Two bowls of chunky ham and bean soup with chunks of bread on the side

The post Chunky Ham and Bean Soup appeared first on Budget Bytes.

Secret Ingredient Tomato Soup

I don’t know if I’ve told you, but I’m a little bit of a tomato soup fanatic. I’ve made several tomato soup recipes for Budget Bytes over the past ten years, but this week I tried something a little different. This Secret Ingredient tomato soup has not one, but two secret ingredients that make it ultra […]

The post Secret Ingredient Tomato Soup appeared first on Budget Bytes.

I don’t know if I’ve told you, but I’m a little bit of a tomato soup fanatic. I’ve made several tomato soup recipes for Budget Bytes over the past ten years, but this week I tried something a little different. This Secret Ingredient tomato soup has not one, but two secret ingredients that make it ultra rich, without using any dairy, or animal products at all, in fact. This super luscious, warm and comforting, thick and delicious Secret Ingredient Tomato Soup is 100% vegan.

Five different white bowls of Secret Ingredient Tomato Soup with whole grain croutons and fresh thyme garnishes

Shown garnished with Easy Baked Homemade Croutons and fresh tyme.

What are the Secret Ingredients??

After the success of my Easy Rosemary Garlic White Bean Soup, which uses puréed cannellini beans to thicken and make the soup extra creamy, I wondered how puréed beans would work in other soups. The cannellini beans did a great job giving this tomato soup body and richness, without having to use butter or cream.

The second secret ingredient is nutritional yeast. If you’ve never had nutritional yeast before, it’s a flakey dehydrated powder that has a slightly nutty or cheesy flavor (it also happens to be high in B vitamins!). The slight cheesy flavor of the nutritional yeast was the final magic touch that took the flavor of this soup over the top. The flavor is super subtle, but rounds out the base notes to keep the flavor deep and rich.

Can I Use a Different Type of Bean?

While I haven’t tried other varieties, I will say that cannellini are particularly smooth and creamy. I wouldn’t expect other beans to give quite as good results.

Can I Freeze This Tomato Soup?

Yes, this tomato soup should freeze beautifully. Just as a reminder, make sure to cool the soup completely in the refrigerator before transferring to the freezer. It’s always a good idea to divide the soup into smaller portions for faster cooling.

A hand holding a white mug full of secret ingredient tomato soup, garnished with croutons and thyme

 

Secret Ingredient Tomato Soup

This super thick, warm, and comforting tomato soup has two secret ingredients that make it rich and delicious without any dairy. 100% vegan!

  • 2 Tbsp olive oil ($0.32)
  • 1 clove garlic, minced ($0.08)
  • 1/2 tsp dried oregano ($0.05)
  • 1/2 tsp dried basil ($0.05)
  • 1/4 tsp dried thyme ($0.03)
  • 1/4 tsp dried rosemary ($0.03)
  • 1 pinch crushed red pepper ($0.02)
  • freshly cracked black pepper ($0.02)
  • 3 oz. tomato paste ($0.27)
  • 1 Tbsp brown sugar ($0.04)
  • 1 28 oz. can crushed tomatoes ($0.89)
  • 2 cups vegetable broth ($0.26)
  • 1 15 oz. can cannellini beans ($0.49)
  • 1 Tbsp nutritional yeast ($0.06)
  • 1/4 tsp salt, or to taste ($0.01)
  1. Add the olive oil, minced garlic, oregano, basil, thyme, rosemary, crushed red pepper, and some freshly cracked black pepper (about 10 cranks of a pepper mill) to a soup pot. Cook and stir the herbs and oil over medium heat for about one minute, or until the garlic is soft and fragrant.

  2. Add the tomato paste and brown sugar. Continue to stir and cook the tomato paste mixture over medium heat for 2-3 minutes.

  3. Pour the crushed tomatoes and vegetable broth into the pot and stir to combine. As the soup begins to heat through, add a can of cannellini beans (with the liquid from the can) to a blender and purée until completely smooth. Pour the pouréed beans into the soup and stir to combine again.

  4. Place a lid on the pot and allow it to come up to a simmer. Once simmering, turn the heat down to medium low and let it simmer, stirring occasionally, for 20 minutes.

  5. After simmering for 20 minutes, add the nutritional yeast and stir to combine. Taste the soup and add salt to taste (about 1/4 tsp). Serve hot.

Scroll down for the step by step photos!

Close up of a bowl of secret ingredient tomato soup with whole grain croutons and a black spoon lifting a bite

How to Make Secret Ingredient Tomato Soup – Step by Step Photos

Garlic, herbs and olive oil in a soup pot

Start by adding 2 Tbsp olive oil, 1 clove of garlic (minced), 1/2 tsp dried oregano, 1/2 tsp dried basil, 1/4 tsp dried thyme, 1/4 tsp dried rosemary, a pinch of crushed red pepper, and some freshly cracked black pepper to a pot. Cook and stir over medium heat for about one minute, or just until it begins to sizzle and the garlic becomes fragrant.

Add tomato paste and brown sugar to the soup pot with oil and herbs

Next, add 3 oz. tomato paste (just eyeball 1/2 of a 6 oz. can, or about 5 Tbsp) and 1 Tbsp brown sugar to the soup pot with the oil and herbs. Continue to cook and stir for 2-3 more minutes.

Cooked tomato paste with oil and herbs

The tomato paste and oil mixture looks weird, and won’t really mix together, but don’t worry, you’re doing it right.

Crushed tomatoes and vegetable broth added to soup pot

After cooking the tomato paste for a few minutes, add 1 28 oz. can of crushed tomatoes and two cups of vegetable broth. Stir to combine and let it begin to heat through, still over medium heat.

Pureed white beans in a blender, from above.

Pour one 15 oz. can of cannellini beans, with the liquid in the can, into a blender and purée until completely smooth.

Pureed cannellini beans being stirred into tomato soup

Pour the puréed cannellini beans into the pot with the tomato soup and stir to combine. Place a lid on the pot, and allow it to come up to a simmer. Once simmering, turn the heat down to medium-low, and let it simmer for 20 minutes, stirring occasionally.

Simmered soup, with nutritional yeast added

After simmering for 20 minutes, add 1 Tbsp nutritional yeast and stir to combine. Taste the soup and add salt to your liking (I added 1/4 tsp). You can also add more nutritional yeast for extra cheesy goodness, if you like!

Five different bowls full of tomato soup with the soup pot and ladle at the top

It’s sooooo rich and delicious!!

Overhead view of secret ingredient tomato soup in a white bowl with black rim, and a black spoon.

The post Secret Ingredient Tomato Soup appeared first on Budget Bytes.

Easy Rosemary Garlic White Bean Soup

This past week I was talking to a reporter from MarketWatch and as I told the story of Budget Bytes I joked about being a broke college graduate and not wanting to eat canned beans times a day. Well, I’m kind of eating my words now because when canned beans are prepared like this, I […]

The post Easy Rosemary Garlic White Bean Soup appeared first on Budget Bytes.

This past week I was talking to a reporter from MarketWatch and as I told the story of Budget Bytes I joked about being a broke college graduate and not wanting to eat canned beans times a day. Well, I’m kind of eating my words now because when canned beans are prepared like this, I seriously could eat them all day, every day! This easy Rosemary Garlic White Bean Soup only takes eight simple ingredients, is crazy flavorful, and will give you all those warm cozy fall vibes!

Three bowls of Rosemary Garlic White Bean Soup with different toppings like toasted bread, croutons, and pesto.

How to Serve Rosemary Garlic White Bean Soup

This soup is fairly simple at heart, but still has bold flavor that stands up on its own, with maybe just a piece of crusty bread for dipping. That being said, I got creative when I was photographing the soup and started added some fun toppings. I drizzled a little pesto over one bowl, topped another with some homemade croutons, and shaved a bit of fresh Parmesan over another. I can also imagine a little melty gruyere or smoked mozzarella would be fabulous, or even just a dash of hot sauce.

Optional Add-Ins

You know I like to keep things simple, but if you happen to have these ingredients on hand and need to use them up, feel free to toss them into your Rosemary Garlic White Bean Soup: 

  • Diced carrots or celery sautéed with the onion 
  • Bacon cooked until brown, the fat used in place of the olive oil (remove bacon and add back to the soup after cooking)
  • Ham sautéed with the onions until crispy 
  • Zucchini added with the beans
  • Kale or spinach stirred into the soup at the end
  • Lemon juice added to the soup after cooking (1-2 Tbsp)

Can I Use Dry Beans?

You can definitely make a similar soup using dry beans, but it would require several extra steps, which I would need to test before offering instructions. 

A bowl of Rosemary Garlic White Bean Soup with croutons and a black spoon in the middle

Can I Make This in an Instant Pot?

Since this soup doesn’t require any fancy techniques, you can probably just use the “soup” function on the Instant Pot (you may still want to use the sauté function for the first step with the garlic and oil). But it’s so fast on the stove top, it might be faster to do it this way than waiting for the IP to come up to pressure and depressurize!

Can I Freeze This Rosemary Garlic White Bean Soup?

Absolutely! This soup will freeze very well. I made a fairly small batch, but you can easily double it and freeze half for later. To double the recipe, change the number of servings in the recipe card below to 8, and all the other ingredients will auto adjust.

 

Easy Rosemary Garlic White Bean Soup

This incredibly easy Rosemary Garlic White Bean Soup takes only eight simple ingredients to deliver a bowl full of rich, bold flavor.

  • 2 Tbsp olive oil ($0.32)
  • 4 cloves garlic ($0.32)
  • 3 15 oz. cans cannellini beans ($1.47)
  • 2 cups vegetable (or chicken) broth ($0.26)
  • 1/2 tsp dried rosemary ($0.05)
  • 1/4 tsp dried thyme ($0.02)
  • 1 pinch crushed red pepper ($0.02)
  • freshly cracked pepper to taste ($0.03)
  1. Before you begin, pour one of the cans of cannellini beans (with its liquid) into a blender and purée until smooth. Drain the other two cans of beans.

  2. Mince the garlic and add it to a soup pot with the olive oil. Sauté the garlic over medium for about one minute, or just until the garlic is very fragrant.

  3. Add the puréed cannellini beans, the other two cans of drained beans, broth, rosemary, thyme, crushed red pepper, and some freshly cracked pepper. Stir to combine.

  4. Place a lid on the pot, turn the heat up to medium-high, and bring the soup to a boil. Once boiling, turn the heat down to medium low, remove the lid, and allow it to simmer for 15 minutes, stirring occasionally.

  5. Smash the beans slightly to thicken the soup even more. Taste the soup and add salt if needed (I did not add any, this will depend on the salt content of your broth). Serve hot, with crusty bread for dipping!

Scroll down for the step by step photos!

Close up of a ladle full of rosemary garlic white bean soup hovering over the soup pot, steam coming off the soup.

Love beans as much as I do? Check out my entire recipe category dedicated to BEANS! :D

Step by Step Photos

Pureed white beans in a blender, from above.

Before you begin, add one can of cannellini beans, with the liquid in the can, to a blender and purée until smooth.

Minced garlic and olive oil in a soup pot

Mince four cloves of garlic and add them to a soup pot with 2 Tbsp olive oil. Sauté over medium for about one minute, or just until the garlic becomes really fragrant.

Add white beans (whole and pureed) to the soup pot

Add two DRAINED cans of cannellini beans, plus the can of puréed beans to the soup pot.

Broth and herbs added to the soup.

Also add 2 cups vegetable or chicken broth, 1/2 tsp dried rosemary, 1/4 tsp dried thyme, a pinch of red pepper flakes, and some freshly cracked pepper. Stir to combine.

Simmered rosemary garlic white bean soup

Place a lid on the pot, turn the heat up to medium-high, and bring it up a boil. Once boiling, turn the heat down to medium low, remove the lid, and let it simmer for 15 minutes, stirring occasionally. After simmering for 15 minutes, smash some of the beans to thicken the soup even more. Give it a taste and add salt if needed (I did not add any). 

Three bowls of rosemary garlic white bean soup with different toppings (pesto, croutons, Parmesan).

Serve the soup hot with crusty bread for dipping, or whatever fun toppings you might have on hand!

Close up of a spoonful of rosemary garlic white bean soup.

 

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