Cannellini Bean Balls

Cannellini beans are a white bean developed first in Argentina, but it is popular in central and southern Italy, hence the Italian name.  They are most similar to the kidney bean, and they are popularly used in minestrone soup.  I felt they needed nothing but fresh herbs and a bit of salt to bring out their creamy, light flavor.  This is a great recipe for any time you have leftover beans after you have made all the minestrone soup you can handle.  Enjoy!


  • ¼ onion, roughly chopped
  • 3-5 cloves garlic
  • ½ cup parsley, roughly chopped
  • ½ cup mint, roughly chopped
  • 1 cup oatmeal, dry
  • 4 cups cannellini beans, cooked
  • Salt and pepper to taste


  1. Preheat oven to 400°F
  2. In a food processor, mince onion and garlic
  3. Add parsley, mint, and oats
  4. Pulse until lightly mixed
  5. Add beans and pulse until mixed (cannellini beans are softer than most beans, so they may have to be mashed and mixed in manually if they don’t mix in the food processor)
  6. Add salt and pepper to taste
  7. Form mixture into balls and place on parchment paper-lined baking sheet
  8. Bake for 20 minutes
  9. Serve with other starches and vegetables of your liking
  10. Enjoy!

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