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Cannellini beans are also known as white kidney beans.  They are an amazing source of iron (2x more than beef!) fiber and other major and minor minerals. The nutritients these amazing legumes pack include molybedenum, this little element is responsible for detoxification of sulfites and other toxins which can cause headaches and fatigue.  Manganese is also a huge part of the modest cannellini bean, manganese is a big part of helping anti-oxidants work and in repair of tissues after exercise.  Thiamine is also in the cannellini beans, this B-vitamin works in brain function and cognition.   And the fiber, both soluble and insoluble helps the body with digestion, regulation of blood sugar, and lowering cholesterol.  Making it a excellent food choice for diabetics, individuals with heart disease or high cholesterol, and athletes looking for a protein and iron source that is also low fat.

They are easy to blend and make for a creamy alternative to tofu in vegetarians who avoid soy.  Alternatively you can put them on a mixed green salad.  I use them in my arugula pesto and vegan lasagna.  See recipe section for the specific recipes. 

For more information and tips on preparing cannellini beans go to http://www.whfoods.com/genpage.php?tname=foodspice&dbid=87