Cannellini Bean

A lemony, herby bean salad with lots of crunch from sliced snap peas is good. But when it's piled on top of garlic-rubbed, ricotta-spread toast, it's even better.

With leeks, fennel, sugar snap peas, and English peas, this soup is perfect for ushering in spring.

Sassed-up canned beans become a creamy layer in this vegetarian sandwich, while thick-cut feta provides something to sink your teeth into.

This (vegetarian!) Italian classic is about as comforting as it gets, packed with hearty greens, meaty beans, and plenty of rich olive oil and umami-packed Parm.

The key to a soup with fully developed savory flavor starts with the soffritto—a mix of slowly cooked aromatic vegetables.

This is one of those throw-together dinner recipes that relies on staples like canned beans and lemons; all you have to do is pick up the fish.

For all us grumps who are already a little (just a little!) ready for fall.

This simple marinade will fancy up any type of canned beans.

Our favorite and best method of making pasta—the same one the pros use in restaurants—is one in which the pasta finishes cooking in a glossy sauce made by emulsifying cheese into the pasta cooking liquid. It’s so easy and good it might change your life (or if not your entire life, then definitely your weeknight pasta game).

This makes an extra quart of cooked beans. Save (or freeze) for another batch of escarole, or serve them simply warmed in their broth. 

Lightly browning the beans and aromatics for a few minutes before you add the tomatoes gives a lot of depth of flavor to the sauce.

Coating the herbs in oil and soaking the shallot in vinegar prevents oxidation, so you can keep these beans for days.

Pork and beans—a match made in heaven.

No need to prep everything ahead: Get your chopping in while the fennel cooks. Just keep an eye on the pot!

If you’re not following our weekly meal plan and not making the Grilled Cheese (though you really should; it’s delightful), which you need wheat bread for, use country loaf or sourdough bread, crusts removed, for optimal breadcrumbs for this chicken stew recipe. Check out step-by-step photos here.

The genius of this pasta recipe is in the contrast of the textures and flavors. If spicy isn’t your thing, sub in any fresh sausage you like.

This bean recipe is purposely brothy; if you have leftovers, reheat and smash them—they're great on toast with an egg. Also, if you have any leftover meat, throw it in during the last few minutes of cooking for an even heartier flavor, just as we did.

Not a big fan of chorizo? This chili recipe can also be made with chicken, turkey, or Italian sweet or spicy sausage.

All types of beans come in and out of season during the summer and into fall; make this with any color snap beans and your choice of fresh or canned shelling beans.

Step 1: Prep this simple soffritto and nutty pesto. Step 2: Make beautiful, clean soups on a whim.

You could use other greens, like kale or collard greens—just be sure to cook them in the soup for 5 minutes before serving, since they’re more hearty than the spinach.

If there is a lot of liquid in the pan when the spinach is done, drain it before adding the beans.

Parmesan rind and a kitchen sink’s worth of aromatics give heady flavor to this classic Italian recipe with cannellini beans and pasta.

You can swap other greens, like spinach, for the chard in this bean soup recipe. It tastes even better after being chilled for a day or two.