Any ideas? Have a can of white beans and can of cannelini . (830 views)

This is one of my fav cannelini bean recipes: kalynskitchen.com/white-bean-salad-with-tuna-and-parsley/

I loved this vegan (without the topping!) soup.

Umbrian Vegetable Soup Serves 12 Saveur/Lidia Bastianich
1⁄2 cup packed basil leaves
1⁄4 cup extra-virgin olive oil, plus more for drizzling
2 tbsp. minced fresh flat-leaf parsley
4 cloves garlic
1⁄2 medium onion, cut into chunks
8 oz. red new potatoes, cut into 1⁄2" cubes
3 stalks celery, minced
2 medium carrots, minced
2 plum tomatoes, cored and minced
Kosher salt, to taste
3 oz. spinach, trimmed and rinsed (about 2 loosely packed cups)
1 1⁄2 cups canned cannellini beans, rinsed
1 cup fresh or frozen green peas
Freshly ground black pepper, to taste
Freshly grated Grana Padano or Parmesan
Place half the basil, 2 tbsp. oil, parsley, garlic, and onions in the bowl of a food processor and process until slightly chunky. Heat remaining oil in an 8-qt. pot over medium-high heat and add herb-garlic mixture. Cook, stirring often, until no liquid remains, about 5 minutes. Add potatoes, celery, carrots, and tomatoes. Cook, stirring often, until vegetables are golden brown, about 6 minutes. Add salt and 4 cups water and bring to a boil. Reduce heat to medium-low; cover and cook, stirring occasionally, until vegetables are tender, about 20 minutes. Stir in spinach, beans, peas, and frisée and cook until greens are wilted and just tender, about 10 minutes; season with salt and pepper and stir in remaining basil. To serve, ladle soup into bowls, sprinkle with Grana Padano, and drizzle with oil

I saw this in the paper, applecrisp, and thought of you.

Lemony Shrimp and Bean Stew NYT

1 teaspoon fresh lemon zest and 2 tablespoons juice
1 teaspoon sweet or smoked paprika
2 garlic cloves, grated
1 pound peeled, deveined large shrimp (tails removed)
4 tablespoons unsalted butter (1/2 stick)
2 large leeks, trimmed, halved lengthwise, white and light green sliced crosswise 1/2-inch thick (or 1 large onion, minced)
1 (15-ounce) can cannellini beans or other white beans, rinsed
2 cups chicken stock or vegetable stock
2 tablespoons finely chopped fresh parsley (optional)
Toasted bread, for serving (optional)
Combine lemon zest, paprika, garlic, 3/4 teaspoon salt and 3/4 teaspoon pepper in a medium bowl. Add shrimp and toss to coat. In a large pot, melt butter over medium-high heat. When butter is foaming, add shrimp and cook, stirring occasionally, until pink and starting to curl, 2 to 3 minutes. Using a slotted spoon, transfer shrimp to a plate; set aside. Add leeks, season with salt and pepper, and cook over medium until leeks are soft and starting to brown on the edges, 4 to 5 minutes, stirring occasionally. Add beans and chicken broth and bring to a boil over high. Lower heat and simmer, 8 to 10 minutes. Stir in reserved shrimp and any juices from the plate, parsley and lemon juice, and season with salt and pepper. Serve with toasted bread.

To make ahead:
Make marinade but DO NOT add the shrimp. Make the leek & bean stew. Both can be done ahead and held in the refrigerator (cooled & covered) without deteriorating. Just before serving, reheat the stew, marinate the shrimp, saute the shrimp in butter just until they turn pink and then add them to the stew. The shrimp will be tender and the stew will be perfect.

I forgot about this dip, which I love. You can easily make half.

White Bean Dip
4 green onions
1/2 tsp salt
1/2 tsp cumin
2 cloves garlic
2 15oz cans cannellini beans, rinsed and drained
1/4 c mayo
1/4 c lemon juice
Whirl it all together in a food processor, chopper, or blender. Serve with veggies and pita or as a sandwich spread.

I made this last night and used it for tostados and we really enjoyed it. I played around with the spices a bit and used red onion because that’s what I had but it’s a keeper so thanks for posting.

Thanks again everyone for the great ideas. I haven't used them yet but that doesn't stop me from posting a recipe. I saw this on SmittenKitchen and it sounded good (and I could always sub garbanzo beans, ha).

Grilled Zucchini Ribbons with Pesto and White Beans

smittenkitchen.com/2018/07/grilled-zucchini-ribbons-with-pesto-and-white-beans/

I made this for dinner last night and it was a big hit. After reading some of the comments on the NYT site, I decided to add spinach to it rather than making a separate vegetable to serve with it. I added about 5 ounces of baby spinach just before adding the broth and beans. I used beans that I cooked from dry beans rather than canned beans. For the broth, I used some of the bean broth from cooking the beans. I also added about a tablespoon of capers. I served it with sourdough toast. Will definitely make it again, it was easy, fast, and delicious. I think kale would go well with it. For kale, I'd chop it and saute it along with the leeks.