2 (15-oz.) cans cannellini beans, drained and rinsed 1 cup peeled, seeded and chopped (1/2-in. pieces) kabocha pumpkin 4 cups chopped and stemmed rainbow chard (from 1 bunch) ...

If you're already sick of baked beans and minestrone, we get you! But don't throw away those cans just yet—we've got you covered with all different kind of white bean dishes in this delish ...

Speedy Cannellini Bean and Bacon Soup. 3 ounces organic, uncured bacon, cut into small pieces. 1 medium onion, peeled and diced. 2 medium carrots, peeled, ends trimmed and diced.

This hearty vegetarian soup starts with a package of 15-bean soup mix from the dry-goods aisle, which already includes varieties like Northern, pinto, garbanzo, and lima.

We’ve all been there: Staring at the can of cannellini beans in the back of the cabinet. It’s not that you don’t like the white beans, but what do you do with them? Luckily, there are tons ...

To make this soup with dry beans, prepare 3/4 pound (2 ½ cups) of dry cannellini beans on the stovetop or in a pressure cooker. Reserve b oth the beans and the broth (or pot liquor). Substitute ...

A stew-like soup that is easy to make and satisfies the appetite.

Preheat oven to 350 degrees. Bring 1 cup of chicken stock to a boil and add soaked beans. Lower heat and simmer for 30 to 45 minutes, until tender. Ser aside. Meanwhile, quarter and seed pumpkin ...