If you still have a can left - here's my favorite way to use cannellini:
Bruschetta with Cannellini, Roasted Garlic & Escarole
1 package escarole (or spinach)
1 bulb garlic
1 can cannellini
1/2 cup grated Parmesan cheese
red pepper flakes
Cut off top of garlic bulb, drizzle with olive oil and roast at 450°F for 20 to 30 minutes.
Simmer escarole 10 to 15 minutes in salted water. (If you substitute spinach, it just takes a minute or two.)
Drain escarole and chop; drain cannellini.
Pinch out garlic from cloves and mince up; combine all and bake in greased dish for 30 minutes, covered, at 350°F.
Serve on sliced French bread, brushed with olive oil on both sides and grilled.