Understanding the difference between the cannellini and kidney beans can help you decide if a substitution is possible, depending largely on the recipe you're using and how the beans are prepared. The beans have some similarities that make them interchangeable in some dishes.

Cannellini beans are white Italian kidney beans, available in both dried and canned forms. Dried cannellini beans require soaking overnight before you cook them. Use the beans in salads, soups and stews or puree them for use in dips.

They have about 225 calories per one-cup serving with 11 grams of fiber, 15 grams of protein and 40 grams of carbohydrates, per the United States Department of Agriculture (USDA). They also contain iron, magnesium and folate.

Kidney beans are a large dark red bean used in salads, chili, soups and stews. They're typically canned, although they're also available dried. They have about 215 calories per one-cup serving with 14 grams of fiber, 13 grams of protein and 37 grams of carbohydrates, per the USDA.

While cannellini beans are a white kidney bean, they have a creamier texture than the darker red variety. In recipes specifically calling for white beans, the appearance of the dish is affected substantially if kidney beans are used.