This hearty recipe for white bean and ham soup uses cannellini beans right from the can. They simmer with ham, herbs, and aromatics, then are pureed with stock for a deliciously creamy consistency.

Use those cans of beans to make all kinds of meals, ranging from beef chili to a quick cassoulet as well as soups, stews, and salads. These are our favorite canned bean recipes.

For the soup: 2 tablespoons extra-virgin olive oil. 1/2 cup chopped onion. 1 small celery rib, chopped fine. 3 sprigs fresh thyme. 2 garlic cloves, sliced ...

Navy beans are protein-packed little morsels that add wonderful texture and body to chilis, soups and so much more.

These 46 white bean recipes prove its magical properties beyond a shadow of a doubt. RELATED: 20 Types of Beans to Make from Scratch (Because They Just Taste Better That Way) 1.

Elena Besser marinates canned white beans and uses them to make a creamy pasta sauce and hearty stew. IE 11 is not supported. ... Get The Recipe White Bean and Black Pepper Pasta.

This hearty white chicken and navy bean chili is a cheesy, flavorful change from traditional chili that comes together in no ...

Preparation. Step 1. Pulse 1 medium onion, coarsely chopped, 2 celery stalks, coarsely chopped, wide zest strips from 1 lemon, and 6 garlic cloves, coarsely chopped, in a food processor until ...

Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until it softens, about 3 to 4 minutes. Add the garlic and cook until it is fragrant, about 1 to 2 minutes.

Follow the recipe as written, making the following changes: Add all of the carrots at once; reduce the broth to 1 1/2 quarts; and add both the whole and mashed beans at once. After bringing to a ...

According to acclaimed cookbook writer Crescent Dragonwagon (“Bean by Bean” Workman, $15.95), what followed was a plea to serve bean soup every day, “hot, cold, rain, snow or shine.” ...

1. The night before making the soup, rinse the beans and then place in a large pot. Cover the beans with 3 quarts of water and let sit, refrigerated, overnight or for at least 8 hours, to soak.