Phaseolus vulgaris 'Cannellini'
vegetableLarge 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.
Sun
full sun
Water
Every 3 days
Harvest
~90 days
Difficulty
easy
Lifecycle
annual
One season, then done
Spacing
4-6 in
Planting Depth
1-1.5 in
Soil pH
6.0-7.5
Soil Type
Average, well-draining
Hardiness Zones
Zones 3 – 10
Grown as an annual — this range is its winter hardiness, but you can grow it for a single season in any zone.
When to Fertilize
Inoculate seeds with rhizobium before planting; no additional nitrogen needed
Fertilizer
Low-nitrogen compost worked in before planting only
Direct sow after last frost when soil reaches 60 F. Cannellini are bush-type plants needing no support. They have a longer growing season than snap beans — allow 85 to 95 days for dry beans. Water moderately; overwatering early causes root rot in cool soil. For dry beans, let pods fully brown on the plant before harvesting. Can also be eaten at the fresh shell stage.
Direct sow
Apr 29
Projected first harvest
Jul 28
Good neighbors that attract beneficial insects or deter pests
Proactive ways to stop trouble before it starts — tap a name with an arrow for its full guide
Row cover early; handpick larvae from leaf undersides; neem oil spray
Space well for airflow; avoid overhead watering; well-draining soil
Water blast; insecticidal soap; introduce ladybugs
Pyrethrin spray if severe; row cover early in season
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.
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.
For educational and informational purposes only — HomeSown is not medical, health, or other professional advice. Always positively identify any plant before handling or eating it; some plants, and some parts of otherwise-edible plants, are toxic. Consult a qualified professional before consuming or otherwise using any plant, especially if you are pregnant, nursing, taking medication, or have a health condition.