Explore a fresh and elegant Italian recipe with spring vegetables and creamy bean puree.

Verdurine primaverili su crema di fagioli

Bring the freshness of spring to your table with this Italian recipe: Spring Vegetables on Creamy Bean Puree! A velvety bed of cannellini beans, enhanced with tahini and lemon, hosts a crunchy mix of spinach, peas, green beans, radishes, and tardive radicchio.

Perfect as a vegetarian appetizer, a rich side dish, or a light main course, this recipe combines simplicity and elegance. The lightly blanched vegetables retain their color and texture, while the bean puree adds a soft and hearty touch.

If you’re looking for a creative alternative to classic salads or an original idea for a vegetarian menu, Spring Vegetables on Creamy Bean Puree is the perfect choice: easy to prepare and naturally striking!

Discover more enticing spring salad recipes:

• Spring Salad
• Spring Salad with Vegetables and Cheese
• Strawberry and Balsamic Salad

Ingredients

• 200g cannellini beans
• 1 tablespoon tahini
• Juice of 1 lemon
• 100g fresh spinach
• 50g peas
• 50g green beans
• 4 radishes
• 50g tardive radicchio
• Salt to taste
• Olive oil

Instructions

1. Cook the cannellini beans until tender, then blend them with tahini, lemon juice, and a pinch of salt to create a smooth puree.
2. Blanch the spinach, peas, and green beans in boiling water for 2-3 minutes, then cool them in ice water to preserve their color.
3. Slice the radishes and radicchio thinly.
4. Spread the bean puree on a serving dish.
5. Arrange the blanched vegetables, radishes, and radicchio on top of the puree.
6. Drizzle with olive oil and serve.

Total Time: 30 min

Cuisine: Italian