The cannellini bean, a type of white kidney bean, is high in protein, fiber, iron, and magnesium—and low in fat. Originally cultivated in Argentina by Italian immigrants, cannellini beans appear in traditional Italian dishes such as Tuscan bean soup, pasta e fagioli, and minestrone. “Cannellino” is the Italian word for “cinnamon”—it is said that the bean may have been named for a type of Italian cinnamon candy it resembles.
Creamy and mild, cannellini beans can be used in all types of dishes, including baked goods, in which they can be used in place of shortening to reduce fat and add protein.
