Spring vegetables on cannellini bean puree

Name: Spring vegetables on cannellini bean puree
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4
Ingredients: Spinach 8.3 cups; Green beans to be cleaned 1 ¼ cup; Peas About 5/8 cup (approx. 0.625 cups) 0.625 cup; Radishes 8; Radicchio late (to be cleaned) 2; Extra virgin olive oil to taste; White wine vinegar 2 tsp; Fine salt to taste; Precooked Cannellini beans (drained weight) 2.3 cups; Water 3.5 oz; Tahini 2.7 tbsp; Lemon juice ½; Extra virgin olive oil 1 ½ tbsp; Fine salt to taste

Difficulty: Very easy
Prep time: 25 min
Cook time: 5 min
Serving: 4
Cost: Low

PRESENTATION

Spring vegetables on bean puree is this awesome dish that really comes alive as seasons change and markets overflow with fresh produce. Seriously, in many Italian kitchens, there's a buzz—young asparagus, peas, snap beans, and carrots are making their big debut. These veggies get a quick blanch, staying crisp and colorful. And the texture? It's that perfect snap when you take a bite. Plus, what really ties it all together is the creamy cannellini bean puree underneath. Think of it as a lighter alternative to mashed potatoes or polenta. Really, it is so smooth with that touch of tahina and a squeeze of lemon.

Honestly, it's a great way to highlight spring flavors without much fuss, and it looks kinda fancy on the plate—even though it's super easy to make. This dish totally shows off the Mediterranean love for seasonal vegetable dishes, where the natural colors and textures really, really shine.

Across different Italian regions, variations pop up everywhere. Some folks swap cannellini beans for fava, or even use a lima bean puree for a slightly earthier taste. The base is soft and a bit tangy, while the veggies stay tender but never, ever mushy. You get a mix of flavors that really pop—nutty tahina, bright lemon zip, and all those sweet, green notes from the spring vegetables. I mean, this dish fits right in with other spring vegetable recipes from around the Mediterranean. Thing is, less is more, and the veggies are the stars.

For sure, it works as a light main, a vegetarian side, or an appetizer. You can totally switch up the veggies based on what's good at the market that week. With such an easy approach, it’s no wonder this dish shows up on so many tables when the weather warms up—it's fresh, simple, and pretty satisfying for anyone who loves healthy recipes and visually appealing food. And look, it's a nod to the Mediterranean tradition of letting seasonal ingredients take center stage, making every bite a celebration of spring.

INGREDIENTS

Spinach 8.3 cups (250 g)

Green beans 1 ¼ cup (150 g) - to be cleaned

Peas 0.625 cup (100 g) - About 5/8 cup (approx. 0.625 cups)

Radishes 8

Radicchio 2 - late (to be cleaned)

Extra virgin olive oil to taste

White wine vinegar 2 tsp (10 g)

Fine salt to taste

For the bean purée: Precooked Cannellini beans 2.3 cups (400 g) - (drained weight); Water 3.5 oz (100 g); Tahini 2.7 tbsp (40 g); Lemon juice ½; Extra virgin olive oil 1 ½ tbsp (20 g); Fine salt to taste

Preparation

How to prepare Spring vegetables on cannellini bean puree

To prepare the spring vegetables on bean purée, start with the purée: in a jug pour the pre-cooked cannellini beans, the water 1, the tahini 2 and the lemon juice 3.

Add the salt 4 and the oil 5, then blend with an immersion blender 6 to obtain a smooth, homogeneous purée. Set aside.

Take care of the vegetables: trim the green beans 7 and blanch them for 5 minutes 8. During the last minute, add the peas as well 9.

Drain both the peas and green beans into a bowl of ice water 10. Thinly slice the radishes with a mandoline 11. Cut off the base of the late radicchio and keep only the tips 12.

Drain the green beans and peas and transfer them to a large bowl 13. Add the baby spinach 14 and the radicchio 15.

Add the radishes as well 16, then dress with oil 17, salt and white vinegar 18.

You're ready to plate: spread the bean purée at the base of the plate 19, then lay the vegetable mix on top 20. The spring vegetables on bean purée are ready to be served 21!