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Photo Credit: Elizabeth Newman

White Beans and Cavolo Nero

Creamy white bean salad prepared with olive oil and Tuscan kale.

tuscan white cannellini beans

White Beans and Cavolo Nero



Prep Time

15 minutes

Cook Time

105 minutes




Giada De Laurentiis

Image of White Beans and Cavolo Nero


  • 2 cups dried white beans (such as cannellini)
  • 1 sprig fresh sage
  • 4 cloves garlic (peeled and smashed)
  • 2 tablespoons plus 1/2 cup extra-virgin olive oil
  • 1 small bunch Tuscan kale (cavolo nero, chopped)
  • 1 3/4 teaspoons kosher salt
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup freshly grated Parmesan


  1. As seen on: Giada In Italy, Episode 1. Tuscan Lunch: An Affair of the Heart.
  2. In a medium Dutch oven, combine the white beans, sage, garlic, 2 tablespoons olive oil and 6 cups water (bottled preferred). Bring to a boil over medium-high heat, then reduce the heat to medium-low to maintain a gentle simmer. Cook, partially covered, for 1 hour 20 minutes, stirring occasionally, the beans should be just tender all the way through.
  3. Add the kale, salt and red pepper flakes to the beans and stir to combine. Cover the pan and simmer until the kale is wilted and tender, an additional 15 minutes. Stir in the remaining 1/2 cup olive oil and the cheese to finish.



Nutrition Serving Size
per serving
Amount/Serving % Daily Value
27 grams
13 grams
16 grams
Saturated Fat
3 grams
5 milligrams
182 milligrams
7 grams
1 grams
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gluten free
nut free

4 reviews & comments

  • Author's avatar image
    Joan Weakland

  • Author's avatar image
    Joan Weakland

    This recipe is no-soak. See Giadzy's post on prepping beans — to soak or not — and it talks about this recipe.

  • Author's avatar image
    Lina Yardanoff

    Hi, question about the beans, do you presoak the beans and how do you know if the grocery store beans are old? Thanks Lina

  • Author's avatar image
    Michele Wetzel Hillman

    I have same question. I think I am going to soak overnight. Did you end up soaking overnight?

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