Tuscan inspired cooking. Using cannellini beans. In the fall, we crave heartier foods and a week ago, our CSA gave us one of my favorite bitter greens, broccoli rabe.
I knew that my Tuscan cook book had a great recipe using broccoli rabe and beans.
I made a few changes. Resulting in this.
I added some sweet pepper, and some scallions to the simple recipe. That called for beans to be cooked, then broccoli rabe added. A little garlic, salt, pepper and olive oil.
Just the thing to counter the chilly weather. Stick to your ribs dinner. Served with baby back ribs from my Friends and Farms basket.
I love cooking with cannellini beans. I have done the soup thing, and made my simple tuna and bean salad countless times.
Check out the Williams-Sonoma Tuscan cook book.
And go look for broccoli rabe in the farmers markets.
AnnieRie Unplugged 
Thanks for the idea. In the Blue Zones books, they note that in most of the Blue Zones, people eat beans as a significant component of their diets. Italy does a delicious job with their bean dishes.
Sharon
I love using beans in salads, chili, soups, stews. I don’t always get dried beans and start from scratch, but I do like to find unique beans like cranberry.