Cannellini Bean

A fiber-filled belly warmer from Brian Scheehser, chef at Trellis in Kirkland, Washington.

Just what we want on a sultry evening—tender shrimp and creamy beans are the mouthwatering core of this cool salad sparked with a lemony vinaigrette.

Bagged salad mix gets dressed up with a tangy lime dressing, spicy serrano chile, and crunchy pepitas.

Since the beans need to soak overnight, be sure to begin one day ahead. Spicy Italian sausage is a good substitute for the chorizo.

A colorful and satisfying stew is priceless this time of year, and you can't do much better than a tomatoey broth full of hearty cannellini beans, baby greens, and cubes of baked ham.

Here's a hearty vegetable soup that doesn't take as long to make as the classic but is much better than what you'll find in a can.

Tender chunks of lamb served kebab-style are paired with a traditional Mediterranean-inspired salad in this simple grilled dish.

This version of the Italian classic is an irresistible mix of crusty-chewy bread cubes and colorful roasted vegetables, all bathed in a lusty balsamic vinaigrette. Be sure to use a good-quality French-style baguette, as a lesser bread won't keep its texture.

Who you callin' shrimp? Livened up with garlic, naturally low-calorie shellfish delivers big-time flavor in this recipe adapted from Remi-to-Go restaurant in New York City. The cannellini beans and celery give the salad a fiber kick for a filling combo.

When the heat is on, veg out with this easy meal. With farmers' markets sprouting up everywhere, it's easy to feast on good veggies. How to prepare all that produce? Serve it on skewers with a side of hummus, says Daniel Orr, executive chef of Guastavino's in New York City. Not only are the vegetables healthy, but the creamy bean dip boasts plenty of protein, some heart-helping monounsaturated fat and rosemary for an added antioxidant punch.

A good-for-you French stew Low fat, flavorful — this soup will bowl you over. In France, where foie gras rules, this soup stands out: It's low fat and vegetarian. Suzanne Goin, chef and co-owner of Lucques in Los Angeles, first tasted it on a vacation. Years later, she put it on her menu. With salad and a baguette, the bean and veggie stew makes a fiber-rich meal. "Pistou" is its basil-based topping; Italians call it pesto. We call it delicious.

These cookies have a low-fat secret. They're full of beans! Idaho State University researchers in Pocatello replaced 75 percent of the butter with beans to create cookies with 105 calories and 3 fat grams (compared with 150 calories and 7 fat grams).

Like any chili, this is even better the second day. Warm corn tortillas are the perfect accompaniment.

Tired of the same old tuna sandwich? Try this mayoless version — it just may be the best we've ever tasted.

A coarse grating of pecorino cheese adds a little creaminess and tang to this dish, but it's equally delicious without it.

Both turkey meat and gravy are used in this vibrant soup. Pass grated Parmesan cheese alongside if you like.

Because the beans need to be soaked overnight, start making this a day or two before you plan to serve it.