In short, there isn’t that much difference between these 3 kinds of beans. They are all small white beans and will all work equally well in this recipe, especially that the beans are blended with the soup. Cannellini beans: also known as “white kidney beans” because of their kidney shape, they are creamy, “meaty”, nutty and earthy. Cannellini beans are an Italian variety of white beans and are typically used in classic Minestrone soup. Great Northern beans: smaller than cannellini beans, they are mild, nutty and a bit firmer in texture. Great Northern beans hold their shape when cooked and can be found in classic French dishes. Navy beans: also called pea beans, they are oval-shaped, smallest of the three and creamy when cooked. They are used in classic Boston baked beans and were used as a food staple by the U.S. Navy in early 20th century, hence their name.