Cannellini beans are a variety of white kidney bean (Phaseolus vulgaris) originating from Italy. They’re the largest of the common white bean varieties, with a smooth, creamy texture when cooked and a mild, slightly nutty flavour. Their shape is elongated and slightly curved, similar to a kidney bean.
Cannellini beans are central to Italian cuisine — they’re the bean in classic dishes like pasta e fagioli, minestrone, and Tuscan white bean soup. They’re also widely used in salads, dips, casseroles, and as a simple side dish dressed with olive oil and herbs. Their neutral flavour and creamy texture make them one of the most versatile beans in the kitchen.
In Australia, cannellini beans are widely available both dried and canned. They’re one of the most popular bean varieties in the country, used across a range of cuisines beyond Italian cooking.
How it's produced
Cannellini beans are grown as a warm-season annual crop. Seeds are sown directly into the soil after the risk of frost has passed, and the plants grow as either bush or climbing varieties depending on the cultivar. The beans develop inside pods over about 80 to 100 days.
For dried beans, the plants are left in the field until the pods have dried and the beans rattle inside. The whole plants are then harvested mechanically, threshed to separate the beans, and cleaned and dried to a moisture content suitable for storage. Major commercial production occurs in Argentina, Italy, and parts of North America. In Australia, various white bean varieties are grown in Queensland and New South Wales, though much of the cannellini bean supply is imported.
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