Beans are a great dish year round, but they are especially nice in the fall. They are inexpensive, full of nutrients, and a great hearty alternative to rice or potatoes. We love this twist on a Tuscan White Bean recipe as it is packed with flavor and quite beautiful. Not only that, it goes with just about anything and is also easy to customize. This flavorful Sautéed Italian White Beans with Kale and Tomatoes recipe will be on repeat in your house year around and is easy enough to make any day of the week!

Looking for more dishes like this? Try out our Sheet Pan Chickpea and Vegetable Medley Dinner!
Jump to:
- Why You’ll Love this Recipe
- What are Cannellini Beans?
- Ingredients
- Substitutions
- How to Make Sautéed Italian White Beans
- Equipment
- Step-by-Step Instructions
- Variations
- Storage
- Top Tip
- Troubleshooting
- What to serve with Sautéed Italian White Beans
- What Wines To Drink with Sautéed Italian White Beans
- Mangiamo Cookbook
- FAQ
- Related
- Pairing
- 📖 Recipe
Why You’ll Love this Recipe
- Can be a main dish or a great side dish with your favorite protein!
- Quick and easy to make with simple ingredients!
- Delicious dish that can be easily scaled for larger crowds.
- Cannellini beans have a great flavor!
- Great to make when you need quick meals during busy weeknights!
What are Cannellini Beans?
Cannellini beans are a popular white bean that has a creamy texture and earthy flavor. This type of white bean is very popular in Italian cuisine and is often the preferred bean to use in a variety of dishes because it holds its shape well after cooking. Cannellini beans are found in many popular Italian dishes, such as pasta e fagioli, and is often used in soups. These creamy white beans are often referred to or labeled as 'white kidney beans' because they have a similar shape and texture.
Ingredients
Here is what you need to make this recipe:
- Olive Oil: You don’t need the best stuff here as it will be used to saute the vegetables. If you like a little drizzle of olive oil when served (like we do), use quality extra virgin olive oil for that.
- Bell Pepper: Any color bell pepper will work, but we prefer red or yellow for color contrast and flavor
- Carrot: Finely diced carrots add an earthy sweetness to compliment the beans
- Shallot: A great base flavor for many dishes, including this one
- White Wine: Any dry white wine works well. Chardonnay is usually our pick for this dish.
- Cherry Tomatoes: Halved cherry tomatoes break down a bit when cooking but that is desirable here
- Cannellini Beans: We used the canned variety, drained and rinsed, for convenience. One can of beans is plenty for this recipe, but you can easily double the recipe for a larger crowd.
- Italian Seasoning: We use our own HERE, but you can use your favorite if desired
- Kosher Salt and Black Pepper
- Baby Kale: We generally use baby kale because it is more tender and doesn't need as much prep. If using regular kale (like lacinato kale/Tuscan kale), tear up the kale into small pieces and discard the hard stems. It will wilt and add a great fresh flavor to the final dish.
- Parmesan Cheese: We always recommend using the real deal Parmigiano Reggiano, freshly grated. In this recipe, it is an optional garnish if desired, but adds some richness to the final dish.
See recipe card below for quantities.

Substitutions
Here are a couple of common substitutions for the ingredients in this recipe:
- Cannellini Beans: Great Northern beans or Navy beans work well as a substitute for cannellini beans in this recipe.
- Shallot: Onion instead of shallot will certainly work just as well in this recipe.
- Cherry Tomatoes: Grape tomatoes are just as good in this recipe.
- Kale: Spinach is a good substitute for the kale in this recipe. You can also use a variety of other leafy greens such as mustard greens, swiss chard or escarole.
How to Make Sautéed Italian White Beans
This is a one-pan recipe that is really a simple recipe to make. Build flavor with vegetables, then wine and finish it off with beans and some kale at the end! This is a great recipe that is easy and full of deliciousness and ready in 30 minutes!
Equipment
Here is what you need to make this dish
- Large sauté pan/frying pan or large skillet
- Wooden spoon or rubber spatula
Step-by-Step Instructions
Sauté the Vegetables
- In a large sauté pan over medium heat, add the olive oil. Then add the diced bell pepper and carrots and cook for 2-3 minutes.
- Add the shallot and cook for another 30 seconds, then throw in the tomatoes and pour in the wine. Cook until the wine has reduced and alcohol smell is gone, about 2 minutes.
Add the Beans and Seasoning
- Add the beans, Italian seasoning, salt and pepper and stir well to combine. Cook for 2 minutes to warm the beans up.
Finish with Kale
- Remove the pan from the heat and stir in the baby kale until wilted. Taste for seasoning and add more salt if needed.
Serve and Garnish
- Serve as is or garnish with a small drizzle of good extra virgin olive oil and/or grated parmesan cheese and some crusty bread.

Variations
Here are a couple ways to change up this recipe:
- You can add some sautéed Italian sausage or even bacon to the beans to make it heartier or add a smoky element
- Add more vegetables, such as zucchini, squash, or even mix in some red kidney beans for color.
- Make it spicy by adding red pepper flakes or Calabrian chili peppers to this white beans dish.
- For cheesy white beans, add a good amount of parmesan at the end.
Storage
How to store leftover Sautéed Italian White Beans:
- They can be stored in the refrigerator for up to 5 days in an airtight container.
How to reheat leftover Sautéed Italian White Beans:
- Simply reheat on the stovetop over medium-low heat in a saucepan. You may need to add a touch of water when reheating leftovers.
Can you freeze leftover Sautéed Italian White Beans?
- You can, but they will suffer a bit on texture, tending to break down some when thawed and reheated.
Top Tip
Since the canned beans are pre-cooked, they don’t need much time in the pan - you’re just trying to warm them through.
Troubleshooting
The only real issue is seasoning. Lightly salt during cooking and then salt to taste at the end if needed.
What to serve with Sautéed Italian White Beans
There are three proteins that we love above the rest when we make these cannellini beans. Roasted cod (pictured below), any type of lamb, and sausage - in many different forms. However, just about anything goes with this. Flavorful meats and even dishes on the spicy side work well with this bean dish too.

What Wines To Drink with Sautéed Italian White Beans
You can pair your wine to whatever the main course is, or focus on the beans. In the case of the latter, you can go white or red. The best whites are chardonnay and chablis as they pair best with the beans. As for red, something lighter, such as a pinot noir, is the best bet, but this is a pretty forgiving pairing so choose what you like!

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FAQ
White beans can refer to any white bean, such as cannellini, great northern, navy, and butter beans. Cannellini are just a specific type of white bean.
Great Northern beans are the best substitute as they also hold their texture and shape well when cooked.
They have a commercial name of 'white kidney beans' due to their similar kidney-like shape and texture similar to red kidney beans. But you will often find these beans labeled as cannellini beans as well.

Related
Looking for other quick and easy Italian recipes like this? Try these:
Pairing
These are our favorite main dishes to serve with Sautéed Italian White Beans:
📖 Recipe

Sautéed Italian White Beans with Kale and Tomatoes
Equipment
- 1 Large sauté pan
Ingredients
- 1 Tablespoon olive oil
- ½ small bell pepper finely diced
- 1 small carrot finely diced
- 1 small shallot finely chopped
- ¼ cup dry white wine
- 10 cherry tomatoes halved
- 1 can 15.5 oz cannellini beans, drained and rinsed
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup baby kale, packed
- Parmigiano reggiano (Parmesan cheese) for garnish
Instructions
- In a large sauté pan over medium heat, add the olive oil. Then add the diced bell pepper and carrots and cook for 2-3 minutes.
- Add the shallot and cook for another 30 seconds, then throw in the tomatoes and pour in the wine. Cook until the wine has reduced and alcohol smell is gone, about 2 minutes.
- Add the beans, Italian seasoning, salt and pepper and stir well to combine. Cook for 2 minutes to warm the beans up.
- Remove the pan from the heat and stir in the baby kale until wilted. Taste for seasoning and add more salt if needed.
- Serve as is or garnish with a small drizzle of good extra virgin olive oil and/or grated parmesan cheese and some crusty bread.
Notes
- They can be stored in the refrigerator for up to 5 days in an airtight container.
- Simply reheat over medium-low heat in a saucepan. You may need to add a touch of water when reheating leftovers.
Nutrition

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