Spring Vegetables on Creamy Cannellini Bean Purée
This delightful recipe features a vibrant mix of fresh spring vegetables beautifully presented atop a smooth cannellini bean purée. Perfect for celebrating the
Ingredients
- Cannellini beans : 400 grams, cooked and drained
- Vegetable broth : 200 ml
- Carrot : 1, diced
- Zucchini : 1, diced
- Asparagus : 100 grams, trimmed and cut
- Peas : 100 grams, fresh or frozen
- Garlic : 2 cloves, minced
- Olive oil : 2 tablespoons
- Salt : to taste
- Black pepper : to taste
- Fresh basil : a few leaves for garnish
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