Cannellini Bean

Phaseolus vulgaris 'Cannellini'

vegetable

Large white kidney-shaped Italian beans with a nutty, creamy flavor and firm texture that holds up in long-cooked dishes. The classic bean for pasta e fagioli, minestrone, and Tuscan white bean soup. One of the most beloved beans in Italian cooking. Bush plant, easy to grow, excellent as a dry bean.

✅ Plant alongside

Good neighbors that attract beneficial insects or deter pests

• Corn — Three sisters combination
• Squash — Ground-covering three sisters partner
• Summer Savory — Classic Italian bean companion; deters bean beetles
• Carrot — Compatible root depths in the same bed

❌ Keep away from

🛡️ Pest & disease prevention

Proactive ways to stop trouble before it starts — tap a name with an arrow for its full guide

• Mexican bean beetle →

  Row cover early; handpick larvae from leaf undersides; neem oil spray

• White mold →

  Space well for airflow; avoid overhead watering; well-draining soil

• Aphids →

  Water blast; insecticidal soap; introduce ladybugs

• Bean leaf beetle →

  Pyrethrin spray if severe; row cover early in season

🌾 Harvest & storage

For dry beans: wait until pods are fully brown, papery, and rattling. Harvest whole plants and dry under cover for 2 additional weeks before threshing. For fresh shell beans: pick when pods are plump and slightly yellowing — beans inside will be large and starchy. Soak dried cannellini overnight and simmer 60 to 90 minutes until tender.

🥗 Nutrition & benefits

High in protein, fiber, folate, iron, and magnesium. Among the most potassium-rich beans available. Excellent source of resistant starch for gut health. Used in traditional Italian medicine for centuries as a heart-healthy food.