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 cannellini bean puree is built around a velvety cannellini bean puree seasoned with tahini and lemon — a combination that gives it a bright, lightly tangy depth that a plain white bean mash never quite reaches. Spread across a wide plate, it becomes the base for a mix of baby spinach, peas, green beans, radishes, and radicchio tardivo, each briefly blanched to hold its color and snap. That step matters: the vegetables stay vivid against the pale cream below, and the contrast in texture keeps every bite from feeling heavy.

The dish sits comfortably in three different roles — vegetarian starter, substantial side, or a light main when you want something composed without much effort. The tahini and lemon do the quiet work of making the cannellini base taste considered rather than plain, and the blanched vegetables carry enough structure to feel like a proper topping rather than an afterthought. It looks considerably more arranged than the time it takes, which makes it a reasonable choice for a vegetarian spread or any meal where you want something fresh and complete on the table.

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!