Cannellini bean substitutes
Cannellini bean substitutes — 5 options, ranked, with the exact amount
Also called cannellini, white kidney beans, Italian white beans, fagioli cannellini
Use Great Northern beans
Same amount as the cannellini bean
Great northern beans are the closest cannellini bean substitute: swap them can for can or cup for cup. They are a little smaller and slightly firmer, so a dip or a puree comes out marginally less creamy. Navy beans are smaller again and hold their shape better; butter beans are the creamiest of the lot.
- Verdict —
- Works
- Best for —
- soups
Checked 23 Jul 2026 · no sponsored swaps
Every option, one card
Ranked| # | Substitute | Instead of cannellini bean | Verdict |
|---|---|---|---|
| 1 | Great Northern beanssoups | Same amountWorks | Works |
| 2 | Navy beanssoups | Same amountWorks | Works |
| 3 | Lima beanssoups and stews where a softer bean is fine | Same amountTweak it | Tweak it |
| 4 | Chickpeassalads | Same amountTweak it | Tweak it |
| 5 | Butter beansmashing and dips, where creaminess is the point | Same amountWorks | Works |
Great Northern beans
similar taste and texture
Similar white beans with a creamy texture and mild flavor, good for most cannellini bean applications.
- Best for
- soups, stews, salads, pasta dishes, purees
Very similar in size, texture, and flavor to cannellini beans.
Navy beans
similar taste and texture
Lima beans
different taste, similar texture
Large, creamy beans with a buttery texture and mild flavor.
- Best for
- soups and stews where a softer bean is fine, purees and dips, when you want the creamiest result
Larger and softer than cannellini, so they break down over a long simmer. Add them in the last 20 minutes if you want them whole.
Chickpeas
different taste, similar texture
Round, nutty-flavored beans that work well in many cannellini bean applications.
- Best for
- salads, soups, stews, pasta dishes
Different shape and slightly nuttier flavor, but good texture.
Butter beans
similar taste and texture
Large, creamy beans with a buttery texture and mild flavor.
- Best for
- mashing and dips, where creaminess is the point, braises and gratins, when you want a bean big enough to be the dish
Butter beans and large lima beans are the same bean under two names. Both are larger and softer than cannellini.
Safety
1 note- Dose
Cannellini beans are white kidney beans, and raw or undercooked kidney beans contain phytohaemagglutinin, which causes vomiting and diarrhoea. Dried beans must be soaked, drained, and then boiled vigorously for at least 10 minutes before being simmered or added to a slow cooker - low-temperature cooking alone does not destroy it. Canned beans are already cooked and need no boiling.
Source — FDA Bad Bug Book (Phytohaemagglutinin) (opens in a new tab)
Questions
8 questionsAre cannellini beans the same as white kidney beans?
Yes, cannellini beans and white kidney beans are the same bean variety. Cannellini is the Italian name, while white kidney beans is the English name. They're identical in flavor, texture, and cooking properties.
Can I use great northern beans instead of cannellini beans?
Yes, great northern beans are an excellent substitute for cannellini beans. They have a very similar size, texture, and mild flavor, making them good for most cannellini bean applications.
What's the best substitute for cannellini beans in soup?
For soups, great northern beans or navy beans work best as substitutes. They have similar creamy textures and mild flavors that work well in brothy dishes like minestrone or pasta e fagioli.
Can I use chickpeas instead of cannellini beans?
Chickpeas can work as a substitute, but they have a different shape and slightly nuttier flavor. They're good in salads and some soups, but may not be ideal for dishes where the creamy texture of cannellini beans is important.
How do I cook dried cannellini beans?
Soak dried cannellini beans overnight, then drain and rinse. Cook in fresh water with aromatics like onion, garlic, and herbs for 45-60 minutes until tender. Add salt only in the last 10 minutes of cooking.
Are canned cannellini beans as good as dried?
Canned cannellini beans are convenient and work well in most recipes. They're pre-cooked and ready to use, though they may be slightly softer than home-cooked dried beans. Rinse them to reduce sodium content.
What is the best substitute for cannellini beans?
Great northern beans, can for can or cup for cup. Both are mild white beans that hold their shape in soup and mash smoothly for a dip; great northerns are simply a size smaller and a shade firmer. Navy beans are smaller still and stay firmer, which suits a soup and works less well in a puree. Butter beans and lima beans are larger and softer, so they mash beautifully and break up more in a long-cooked stew.
How much is a can of cannellini beans in cups?
A 15 oz can drained and rinsed gives about 1 ½ cups of beans. Starting from dried, 1 cup of dried cannellini beans makes about 3 cups cooked, so a can is roughly what you get from ½ cup dried. That matters when you are swapping between bean types, because most recipes are written by the can rather than by weight.
Tips for substituting cannellini bean
8 tips- Cannellini beans are white kidney beans, so anything true of dried kidney beans is true of these: dried beans must be boiled hard for at least 10 minutes before any long slow cooking.
- Do not cook dried cannellini beans from raw in a slow cooker. A slow cooker may never reach a rolling boil, which is the step that matters.
- A 15 oz can drained gives about 1 ½ cups. From dried, 1 cup dried makes about 3 cups cooked.
- Soak dried beans overnight, or cover with boiling water and stand for an hour, then drain and cook in fresh water.
- Cook until the skins are tender but the beans still hold together; a bean that has burst has already gone past the point where it is good in a salad.
- Rinse canned beans in a colander before use. It washes off the starchy canning liquid and a good part of the added sodium with it.
- For a dip or a puree, keep 2-3 tbsp of the cooking or canning liquid back and blend it in - it makes the puree creamy without adding oil.
- They suit rosemary, sage, thyme and garlic, and are the beans in minestrone and pasta e fagioli.
Source — FDA Bad Bug Book (Phytohaemagglutinin) (opens in a new tab)