Cannellini Bean

Cannellini beans may be introduced as soon as baby is ready to start solids, which is generally around 6 months of age. 

A close cousin of the kidney bean, the cannellini bean was first cultivated in South America and later brought to Europe, where it became a staple food. Also known as fazolia, lobia, safaid, and white kidney beans, this cream-colored legume has a nutty flavor, and soft texture that works well as a substitute in soups, stews, and recipes that call for other white beans.

Yes. Cannellini beans are rich in carbohydrates, fiber, and protein, in addition to calcium, choline, iron, potassium, and zinc. Together, these nutrients support energy for movement and exploration, diversity in baby’s gut microbiome, growth and development, bone density, brain development, red blood cell health, electrolyte balance, immunity, taste perception, and more. 

★Tip: Try serving cannellini beans with foods rich in vitamin C to help boost iron absorption, such as bell pepper, broccoli, cauliflower, peas or tomato.

No, cannellini beans are not a common food allergen. However, allergic reactions to white beans including cannellini beans have been reported.  While allergies to beans in general are being increasingly recognized, white beans, such as cannellini beans, tend to be well-tolerated from an allergy perspective.

Bean allergies have also been reported in some patients with allergies to other legumes, including peanut and soybean (which are common food allergens). However, being allergic to one type of legume does not necessarily mean that an individual will be allergic to others, although the risk of more than one legume allergy can increase. Fortunately, most individuals with peanut or soy allergy are able to tolerate other legumes just fine.

Individuals with allergies to birch tree pollen and/or Oral Allergy Syndrome (also called pollen food allergy syndrome) may be sensitive to legumes, such as cannellini beans. Oral Allergy Syndrome typically results in short-lived itching, tingling, or burning in the mouth and is unlikely to result in a dangerous reaction.

As you would when introducing any new food, start by offering a small quantity for the first few servings. If there is no adverse reaction, gradually increase the quantity over future meals.

Yes. Cannellini beans are small, rounded, and can be firm, especially when raw or undercooked, qualities that can increase the risk of choking. To reduce the risk, prepare and serve cannellini beans in an age-appropriate way as described in the How to Serve section. As always, make sure you create a safe eating environment and stay within an arm’s reach of baby during meals. 

Learn the signs of choking and gagging and more about choking first aid in our free guides, Infant Rescue and Toddler Rescue.

Yes, babies can have canned cannellini beans or fully cooked dried beans.

Yes. Often called anti-nutrients, these naturally-occurring plant compounds (including lectins, oxalates, and phytates) break down during the soaking and cooking process and are generally harmless in most individuals when consumed as part of a balanced diet.  Lectins and oxalates can even offer health benefits, such as antioxidant and anti-cancer properties.

No, although soaking dried cannellini beans before cooking can help significantly reduce cooking time, as well as reduce the content of lectins and a gas-producing carbohydrate, raffinose, making the bean more easily digestible.

Here are a couple of soaking methods: