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
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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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