28+ Fresh and Flavorful Spring White Bean Recipes to Try This Season

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Spring is the season for fresh, vibrant ingredients, and white beans are the perfect base for dishes that celebrate the season’s best flavors.

Whether you’re looking for a healthy lunch, a light dinner, or a hearty side dish, white beans bring a creamy, satisfying texture to a variety of spring recipes.

Packed with protein, fiber, and nutrients, white beans are an excellent choice for creating dishes that are both delicious and nourishing.

From zesty salads to savory soups and veggie-packed casseroles, these 28+ spring white bean recipes will help you embrace the season’s bounty and elevate your meals with ease.

Whether you’re a vegetarian, vegan, or simply a lover of wholesome comfort food, these recipes will delight your taste buds and provide plenty of inspiration for your next spring meal.

28+ Fresh and Flavorful Spring White Bean Recipes to Try This Season

White beans are a versatile, nutrient-dense ingredient that can be incorporated into a wide variety of dishes, making them a perfect addition to your spring meal plans.

From refreshing salads and spreads to warm, comforting soups, the possibilities are endless.

These 28+ spring white bean recipes showcase the beauty of the season’s fresh ingredients while offering a balance of flavors and textures.

Whether you’re hosting a spring gathering or looking for easy, healthy meals to enjoy with your family, these recipes will help you create satisfying, delicious dishes that everyone will love.

So, grab a can (or two) of white beans and start cooking your way through these spring-inspired recipes—you’ll be amazed at how simple ingredients can turn into something truly special.

Spring White Bean Salad with Lemon and Herbs

This refreshing Spring White Bean Salad combines the creamy texture of white beans with bright citrusy lemon, fresh herbs, and crunchy vegetables. It’s a perfect dish for a light lunch or as a side at a springtime barbecue. The vibrant flavors and simple ingredients make this salad a go-to for any seasonal meal.

Ingredients:

2 cups cooked white beans (cannellini or great northern)
1 cucumber, diced

1 cup cherry tomatoes, halved
1 red onion, finely diced
1/4 cup fresh parsley, chopped

2 tbsp fresh mint, chopped
1/4 cup olive oil
Juice of 1 lemon

Salt and pepper to taste
1 tsp Dijon mustard (optional)

Instructions:

In a large mixing bowl, combine the cooked white beans, diced cucumber, halved cherry tomatoes, and red onion.
Add the chopped parsley and mint, mixing gently to combine.
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper until the dressing is smooth and well-blended.

Pour the dressing over the bean mixture and toss to coat evenly.
Let the salad sit for about 15-20 minutes to allow the flavors to meld.
Serve chilled or at room temperature as a side dish or light main course.

This Spring White Bean Salad is a delightful way to embrace the season’s fresh flavors. With its balance of creamy beans, crisp vegetables, and zesty lemon dressing, it’s an easy and nutritious dish. Not only does it brighten up any table, but it’s also packed with fiber, protein, and antioxidants, making it a great choice for a healthy, plant-based meal. Plus, it’s quick to prepare, making it ideal for busy spring days when you crave something light yet satisfying.

Spring White Bean and Asparagus Soup

A velvety, warm soup that combines the earthy flavors of spring vegetables with the smooth texture of white beans. This soup is ideal for chilly spring evenings, offering a comforting yet light dish that is both nourishing and satisfying. The asparagus adds a seasonal touch, while the beans provide protein and fiber, making it a wholesome meal.

Ingredients:

2 cups cooked white beans (cannellini or navy)
1 bunch asparagus, trimmed and chopped
1 medium onion, diced

2 garlic cloves, minced
4 cups vegetable broth
2 tbsp olive oil

1/2 tsp dried thyme
1/2 tsp ground black pepper
Salt to taste

1 tbsp fresh lemon juice (optional)
Fresh parsley for garnish

Instructions:

Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, cooking until softened, about 3-4 minutes.
Add the chopped asparagus and cook for another 2 minutes.
Stir in the cooked white beans, vegetable broth, thyme, black pepper, and salt. Bring to a boil.

Reduce heat and let the soup simmer for 15-20 minutes, or until the asparagus is tender.
Use an immersion blender to puree the soup until smooth, or blend in batches in a regular blender.
If desired, add a squeeze of fresh lemon juice for a bright, tangy finish.

Serve the soup hot, garnished with fresh parsley.

This Spring White Bean and Asparagus Soup is the perfect way to enjoy the fresh produce of the season in a warm, comforting dish. The creamy beans create a hearty base, while the asparagus provides a subtle sweetness that complements the richness of the soup. A splash of lemon juice elevates the flavors, offering a fresh contrast to the savory ingredients. Ideal as a starter or light dinner, this soup offers a nutritious and satisfying meal for any springtime occasion.

White Bean and Spring Vegetable Stir-Fry

This quick and colorful stir-fry features spring vegetables like peas, carrots, and bell peppers, combined with white beans for added protein. The light sauce made from soy sauce, sesame oil, and a touch of honey ties all the ingredients together, creating a vibrant, nutrient-packed meal that’s perfect for busy weekdays or a light dinner.

Ingredients:

2 cups cooked white beans (great northern or cannellini)
1 cup snap peas, trimmed

1 red bell pepper, sliced
1 carrot, julienned
1 small zucchini, sliced

2 tbsp olive oil
2 tbsp soy sauce
1 tbsp sesame oil

1 tsp honey
1 tsp ginger, grated
1 garlic clove, minced

1/4 tsp crushed red pepper flakes (optional)
Sesame seeds for garnish

Instructions:

Heat olive oil in a large pan or wok over medium-high heat. Add the garlic and grated ginger, sautéing for 1-2 minutes until fragrant.
Add the bell pepper, carrot, zucchini, and snap peas to the pan. Stir-fry for 5-7 minutes, or until the vegetables are tender but still crisp.
Stir in the cooked white beans and cook for an additional 2 minutes.

In a small bowl, whisk together the soy sauce, sesame oil, honey, and crushed red pepper flakes. Pour the sauce over the stir-fry and toss to coat evenly.
Cook for another 2 minutes, allowing the sauce to warm through and coat the vegetables and beans.
Garnish with sesame seeds before serving.

This White Bean and Spring Vegetable Stir-Fry is a versatile and quick meal that’s bursting with the flavors of spring. The tender, colorful vegetables paired with the creamy white beans create a deliciously satisfying dish that can be enjoyed on its own or served with rice or noodles. The savory-sweet sauce brings everything together, offering a balanced meal that’s both healthy and full of flavor. It’s a wonderful choice for those looking for a light yet fulfilling meal packed with seasonal goodness.

Spring White Bean and Pea Risotto

This creamy Spring White Bean and Pea Risotto is a fresh take on the classic dish, featuring the sweetness of peas and the heartiness of white beans. The dish combines the comforting texture of risotto with the bright flavors of spring vegetables, creating a meal that’s both satisfying and light. The white beans add protein, making this risotto a well-rounded option for vegetarians or anyone seeking a wholesome meal.

Ingredients:

1 cup Arborio rice
2 cups cooked white beans (cannellini or great northern)
1 cup peas (fresh or frozen)

1 medium onion, finely diced
2 garlic cloves, minced
4 cups vegetable broth

1/2 cup dry white wine (optional)
1/4 cup grated Parmesan cheese
2 tbsp olive oil

1 tbsp butter
Salt and pepper to taste
Fresh basil or parsley for garnish

Instructions:

In a medium saucepan, heat the vegetable broth over low heat to keep it warm.
In a large pan, heat the olive oil and butter over medium heat. Add the diced onion and garlic, cooking until softened, about 3 minutes.

Stir in the Arborio rice and cook for 1-2 minutes, allowing it to lightly toast.
Pour in the white wine (if using) and stir until the liquid is absorbed.
Begin adding the warm vegetable broth, one ladle at a time, stirring constantly. Allow each addition to be absorbed before adding the next. Continue this process for about 18-20 minutes, until the rice is tender and creamy.

In the final 5 minutes of cooking, stir in the white beans and peas. Cook until heated through.
Remove from heat and stir in the grated Parmesan cheese, salt, and pepper to taste.
Garnish with fresh basil or parsley before serving.

This Spring White Bean and Pea Risotto is a comforting yet fresh dish that celebrates the best of spring produce. The creamy texture of the risotto, combined with the creamy beans and sweet peas, creates a perfect harmony of flavors and textures. The dish is both light and satisfying, making it an ideal choice for a springtime dinner. Whether served as a main course or as a side, this risotto is sure to become a favorite in your seasonal cooking repertoire.

Spring White Bean and Tomato Bruschetta

This Spring White Bean and Tomato Bruschetta is a vibrant twist on the classic Italian appetizer, combining creamy white beans with fresh tomatoes, basil, and garlic on toasted bread. It’s a perfect dish for a spring gathering or as a light snack, offering a balance of crunchy, savory, and tangy flavors that capture the essence of the season.

Ingredients:

1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
2 cups cherry tomatoes, halved
1/4 cup fresh basil, chopped

2 cloves garlic, minced
1/4 cup extra virgin olive oil
1 tbsp balsamic vinegar

Salt and pepper to taste
1 baguette, sliced
1/4 tsp red pepper flakes (optional)

Instructions:

Preheat your oven to 375°F (190°C). Arrange the baguette slices on a baking sheet and drizzle with olive oil. Toast in the oven for 8-10 minutes or until golden and crisp.
In a medium bowl, combine the white beans, cherry tomatoes, basil, and garlic. Toss to combine.

Drizzle the balsamic vinegar and olive oil over the mixture and season with salt, pepper, and red pepper flakes (if using). Stir well.
Spoon the white bean and tomato mixture onto the toasted baguette slices.
Serve immediately as an appetizer or snack.

This Spring White Bean and Tomato Bruschetta is a delightful way to enjoy fresh spring produce in a simple, flavorful dish. The combination of creamy white beans, juicy tomatoes, and aromatic basil on crispy toast creates a perfect bite every time. Whether served as a light snack or appetizer, this dish brings together the best of seasonal ingredients and offers a satisfying, healthy option for any spring gathering.

White Bean and Spring Greens Frittata

A perfect way to showcase fresh spring greens, this White Bean and Spring Greens Frittata combines the earthiness of beans with tender greens like spinach or kale. It’s an ideal dish for brunch, lunch, or dinner, offering a protein-packed, hearty meal that celebrates the season’s flavors. The frittata is quick to prepare and can be served warm or at room temperature, making it versatile for any occasion.

Ingredients:

1 cup cooked white beans (cannellini or navy beans)
2 cups spring greens (spinach, kale, or a mix), chopped
8 large eggs

1/4 cup milk
1/2 cup feta cheese, crumbled
1 small onion, diced

2 tbsp olive oil
2 cloves garlic, minced
Salt and pepper to taste

Fresh herbs (optional)

Instructions:

Preheat your oven to 375°F (190°C).

In a large oven-safe skillet, heat olive oil over medium heat. Add the diced onion and cook until soft and translucent, about 4-5 minutes.
Add the garlic and spring greens to the skillet, cooking until the greens wilt down, about 3-4 minutes.
Stir in the cooked white beans and cook for another 2 minutes.

In a mixing bowl, whisk together the eggs, milk, feta cheese, salt, and pepper. Pour the egg mixture over the vegetables and beans in the skillet.
Cook on the stovetop for about 3 minutes until the edges begin to set.
Transfer the skillet to the oven and bake for 10-12 minutes or until the frittata is fully set and lightly golden on top.

Remove from the oven and let cool slightly before slicing. Garnish with fresh herbs if desired.

This White Bean and Spring Greens Frittata is a delicious and nutritious way to incorporate spring vegetables into your meals. The creamy beans, flavorful greens, and rich feta create a dish that’s both satisfying and light. Whether served as part of a brunch spread or a quick weeknight dinner, this frittata is a versatile recipe that’s sure to please any crowd. The eggs provide a protein-rich base, while the beans and greens offer a boost of fiber and vitamins, making it a well-rounded meal for any occasion.

Spring White Bean and Roasted Carrot Salad

This Spring White Bean and Roasted Carrot Salad offers a balance of flavors with the sweetness of caramelized roasted carrots, creamy white beans, and fresh greens. A lemony vinaigrette brings everything together, making this a wholesome, vibrant dish that can be served as a side or a light main course. It’s a wonderful way to enjoy the earthy flavors of spring vegetables in a hearty yet refreshing salad.

Ingredients:

2 cups cooked white beans (cannellini or great northern)
4 medium carrots, peeled and sliced

2 cups mixed greens (arugula, spinach, or spring mix)
1/4 cup red onion, thinly sliced
2 tbsp olive oil

1 tbsp honey
1 tbsp Dijon mustard
Juice of 1 lemon

Salt and pepper to taste
Fresh parsley for garnish

Instructions:

Preheat your oven to 400°F (200°C).
Toss the carrot slices with 1 tablespoon of olive oil, salt, and pepper, then spread them in a single layer on a baking sheet. Roast for 25-30 minutes, flipping halfway through, until the carrots are tender and lightly caramelized.
While the carrots roast, whisk together the honey, Dijon mustard, lemon juice, and remaining olive oil in a small bowl to make the vinaigrette. Season with salt and pepper to taste.

In a large bowl, combine the cooked white beans, mixed greens, and sliced red onion.
Once the carrots are roasted, add them to the salad and drizzle with the lemon vinaigrette. Toss gently to combine.
Garnish with fresh parsley and serve immediately.

This Spring White Bean and Roasted Carrot Salad is a delightful way to highlight the season’s best produce. The combination of roasted carrots and creamy beans provides a satisfying texture, while the tangy lemon vinaigrette ties everything together beautifully. The dish is not only flavorful but also packed with nutrients, making it a great choice for a light lunch or a side at a spring dinner party. Whether served warm or at room temperature, this salad is sure to impress with its vibrant, wholesome ingredients.

White Bean and Spring Onion Quiche

This White Bean and Spring Onion Quiche is a savory, satisfying dish that brings the flavors of spring right to your table. The creamy white beans and tender spring onions create a flavorful filling, while the buttery, flaky crust holds everything together. Perfect for brunch, lunch, or dinner, this quiche is a wonderful way to enjoy the season’s fresh vegetables in a comforting, easy-to-make meal.

Ingredients:

1 pre-made pie crust (or homemade if preferred)
1 cup cooked white beans (cannellini or navy beans)
1 bunch spring onions, sliced
1 cup grated cheese (cheddar, Gruyère, or a combination)
4 large eggs
1/2 cup heavy cream
1/2 cup milk
1 tbsp olive oil
Salt and pepper to taste
Fresh thyme for garnish (optional)

Instructions:

Preheat your oven to 375°F (190°C).
Heat the olive oil in a skillet over medium heat and sauté the spring onions for 5-7 minutes, until softened. Set aside to cool slightly.
In a large mixing bowl, whisk together the eggs, cream, milk, salt, and pepper until well combined.
Stir in the cooked white beans, sautéed spring onions, and grated cheese.
Pour the mixture into the pre-baked pie crust and spread it evenly.
Bake the quiche for 30-35 minutes, or until the center is set and the top is lightly golden.
Let the quiche cool for a few minutes before slicing. Garnish with fresh thyme, if desired, and serve warm or at room temperature.

This White Bean and Spring Onion Quiche is a wonderful dish that combines the richness of eggs and cream with the light, fresh flavors of spring. The white beans provide a creamy texture, while the spring onions add a subtle sweetness. The cheese adds an extra layer of richness, making this quiche both satisfying and elegant. It’s perfect for a spring brunch or a light dinner, and can be served warm or at room temperature, making it a versatile addition to any meal.

Spring White Bean and Spinach Pasta

This Spring White Bean and Spinach Pasta is a light yet hearty dish that combines the creaminess of white beans with the freshness of spinach and the heartiness of whole-grain pasta. Tossed in a garlicky olive oil sauce with lemon and parmesan, this pasta is bursting with flavor and makes for a quick, satisfying weeknight meal. The beans provide protein and fiber, while the spinach offers a nutrient-packed green to round out the dish.

Ingredients:

8 oz whole-grain pasta (or your preferred pasta)
2 cups cooked white beans (cannellini or great northern)
3 cups fresh spinach, washed and chopped
2 tbsp olive oil
2 garlic cloves, minced
1 lemon, zested and juiced
1/4 cup grated Parmesan cheese
Salt and pepper to taste
Crushed red pepper flakes (optional)

Instructions:

Cook the pasta according to the package instructions, reserving 1/2 cup of pasta water before draining.
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the garlic and sauté for 1-2 minutes, until fragrant.
Add the cooked white beans and sauté for an additional 3-4 minutes, allowing them to warm through and slightly crisp.
Stir in the chopped spinach and cook until wilted, about 2-3 minutes.
Add the drained pasta to the skillet, tossing everything together. Add a little reserved pasta water to create a smooth sauce.
Stir in the lemon zest, lemon juice, and Parmesan cheese. Season with salt, pepper, and red pepper flakes (if desired).
Serve immediately, topped with additional Parmesan if desired.

This Spring White Bean and Spinach Pasta is a simple yet flavorful dish that brings together the best of spring produce. The creamy white beans pair perfectly with the tender spinach, while the garlic and lemon add a bright, aromatic finish. The whole-grain pasta offers a hearty base, making this dish both nutritious and satisfying. It’s a quick, easy meal that can be prepared in under 30 minutes, perfect for a busy weeknight or a light weekend dinner.

White Bean and Asparagus Risotto

This White Bean and Asparagus Risotto is a creamy, comforting dish that combines the richness of a classic risotto with the freshness of spring vegetables. Tender asparagus, creamy white beans, and a hint of lemon come together to create a delightful balance of flavors. The creamy texture of the risotto pairs beautifully with the hearty beans, making it a satisfying and elegant meal perfect for spring dinners or special occasions.

Ingredients:

1 cup Arborio rice
1 cup cooked white beans (cannellini or great northern)
1 bunch asparagus, trimmed and cut into 2-inch pieces
1/2 cup dry white wine
4 cups vegetable broth
1/2 cup grated Parmesan cheese
1 small onion, finely chopped
2 garlic cloves, minced
2 tbsp olive oil
1 tbsp lemon juice
Salt and pepper to taste
Fresh parsley for garnish

Instructions:

In a small saucepan, heat the vegetable broth over low heat. Keep it warm.
Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, and sauté until softened, about 3-4 minutes.
Add the Arborio rice to the skillet and stir for 1-2 minutes until the rice is lightly toasted.
Pour in the white wine and cook, stirring constantly, until the liquid is absorbed.
Begin adding the warm vegetable broth one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more. Continue this process until the rice is tender and creamy, about 18-20 minutes.
While the risotto is cooking, blanch the asparagus in boiling water for 2-3 minutes, until tender but still vibrant green. Drain and set aside.
Once the rice is cooked, stir in the white beans, asparagus, lemon juice, and Parmesan cheese. Season with salt and pepper to taste.
Serve the risotto warm, garnished with fresh parsley.

This White Bean and Asparagus Risotto is a springtime classic that combines rich, creamy risotto with the light, fresh flavors of seasonal vegetables. The white beans add a subtle creaminess and protein to the dish, while the asparagus brings a pop of color and a crisp bite. The addition of lemon juice and Parmesan enhances the depth of flavor, making this dish a perfect centerpiece for a spring dinner. With its comforting texture and vibrant flavors, this risotto is sure to become a favorite during the spring months.

Spring White Bean and Tomato Soup

This Spring White Bean and Tomato Soup is a hearty and satisfying soup that brings together the richness of white beans with the tanginess of ripe spring tomatoes. It’s a perfect dish for transitioning between the colder months and warmer days, offering a cozy yet refreshing taste. The creamy texture of the beans and the brightness of the tomatoes create a balanced, flavorful bowl that is both comforting and nourishing.

Ingredients:

1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
4 cups fresh tomatoes, chopped
1 medium onion, chopped
2 garlic cloves, minced
4 cups vegetable broth
1 tbsp olive oil
1 tsp dried oregano
1/2 tsp dried thyme
Salt and pepper to taste
Fresh basil for garnish (optional)
A drizzle of olive oil for serving

Instructions:

Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté for 4-5 minutes, until softened and fragrant.
Add the chopped tomatoes, oregano, thyme, salt, and pepper. Stir well and cook for 5-7 minutes, until the tomatoes begin to break down and release their juices.
Pour in the vegetable broth and bring the mixture to a simmer. Let it cook for 10-15 minutes to allow the flavors to meld together.
Add the white beans to the soup and stir. Simmer for an additional 5 minutes, allowing the beans to heat through.
Use an immersion blender to partially blend the soup, leaving some texture for a chunky consistency. Alternatively, transfer half of the soup to a blender, blend until smooth, and then return it to the pot.
Taste and adjust seasoning with salt and pepper if necessary.
Serve the soup in bowls, garnished with fresh basil and a drizzle of olive oil.

This Spring White Bean and Tomato Soup is a delightful and nutritious dish that makes the most of the season’s fresh ingredients. The combination of creamy white beans and tangy tomatoes creates a comforting yet vibrant flavor profile. Whether enjoyed as a starter or a light main course, this soup is perfect for cooler spring evenings or as a refreshing lunch option. It’s easy to make and can be enjoyed by the whole family, offering both nourishment and a taste of the season’s best produce.

Spring White Bean and Pea Crostini

Spring White Bean and Pea Crostini is a simple yet elegant appetizer that showcases the freshness of spring peas and the creamy texture of white beans. Topped on crunchy toasted baguette slices and garnished with lemon zest and fresh herbs, these crostinis are bursting with flavor and make for the perfect bite-sized snack or appetizer for any gathering.

Ingredients:

1 cup cooked white beans (cannellini or great northern)
1/2 cup fresh peas, blanched
1 tbsp olive oil
2 tbsp lemon juice
Zest of 1 lemon
1 tbsp fresh parsley, chopped
Salt and pepper to taste
1 baguette, sliced into 1-inch pieces
Olive oil for brushing the baguette slices

Instructions:

Preheat your oven to 400°F (200°C).
Arrange the baguette slices on a baking sheet and brush each slice with olive oil. Toast in the oven for 5-7 minutes, or until golden brown and crispy.
While the bread toasts, place the white beans, peas, olive oil, lemon juice, and lemon zest in a food processor. Blend until smooth, adding a little water if needed to achieve a spreadable consistency.
Season the mixture with salt and pepper to taste.
Once the crostini is toasted, spread a generous amount of the white bean and pea mixture onto each slice.
Garnish with fresh parsley and a drizzle of olive oil. Serve immediately.

These Spring White Bean and Pea Crostinis are a fresh, flavorful way to celebrate the spring season. The creamy white beans combine beautifully with the crisp peas and the bright acidity from the lemon, creating a delightful spread for the crispy crostini. This simple dish is perfect for serving at spring gatherings, whether as a starter or a snack. The vibrant colors and flavors of this appetizer make it both visually appealing and absolutely delicious, capturing the essence of spring in every bite.

White Bean and Artichoke Salad with Lemon Vinaigrette

This White Bean and Artichoke Salad is a light and refreshing dish that combines the creamy texture of white beans with the savory tang of marinated artichokes. The lemon vinaigrette adds a bright, zesty finish to the salad, making it a perfect choice for a spring lunch or side dish. Packed with fiber, protein, and vibrant flavors, this salad is not only nutritious but also incredibly easy to prepare. It’s a great option for a quick, satisfying meal or a picnic dish that can be enjoyed by all.

Ingredients:

1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
1 jar (6 oz) marinated artichoke hearts, drained and chopped
1/2 red onion, thinly sliced
1/2 cup cherry tomatoes, halved
2 tbsp fresh basil, chopped
1 tbsp olive oil
1 tbsp red wine vinegar
Juice of 1 lemon
1 tsp Dijon mustard
Salt and pepper to taste

Instructions:

In a large mixing bowl, combine the white beans, chopped artichokes, red onion, cherry tomatoes, and fresh basil.
In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, salt, and pepper until the dressing is emulsified.
Pour the dressing over the salad and toss gently to combine, ensuring the beans and vegetables are well-coated.
Let the salad sit for 10-15 minutes to allow the flavors to meld together.
Serve chilled or at room temperature.

This White Bean and Artichoke Salad is an ideal choice for anyone looking for a quick and satisfying spring dish. The marinated artichokes add a delightful tang, while the white beans provide a creamy, hearty base. The lemon vinaigrette brings a refreshing brightness that ties the whole salad together. It’s a versatile dish that pairs beautifully with grilled meats, as a light lunch on its own, or as a refreshing side at a spring gathering. This simple yet flavorful salad will undoubtedly become a staple in your spring recipe rotation.

White Bean and Spinach Stuffed Portobello Mushrooms

These White Bean and Spinach Stuffed Portobello Mushrooms are an irresistible combination of savory flavors and hearty ingredients. The meaty mushrooms serve as a perfect base for a rich stuffing made of white beans, spinach, garlic, and Parmesan cheese. With a crispy, golden topping, these stuffed mushrooms are an elegant and satisfying main or side dish that captures the essence of spring’s fresh produce. Perfect for a light dinner or a showstopping appetizer, these mushrooms are a treat for both the eyes and the palate.

Ingredients:

4 large Portobello mushroom caps, stems removed
1 cup cooked white beans (cannellini or great northern)
2 cups fresh spinach, chopped
2 cloves garlic, minced
1/4 cup grated Parmesan cheese
1/4 cup breadcrumbs
2 tbsp olive oil
Salt and pepper to taste
Fresh parsley for garnish

Instructions:

Preheat your oven to 375°F (190°C).
Place the mushroom caps on a baking sheet, gill side up. Brush them with olive oil and season with salt and pepper. Roast in the oven for 10 minutes to soften.
While the mushrooms are roasting, heat 1 tbsp of olive oil in a large pan over medium heat. Add the garlic and sauté for 1 minute, until fragrant.
Add the chopped spinach to the pan and cook until wilted, about 3-4 minutes.
In a bowl, mash the white beans slightly with a fork, leaving some texture. Stir in the cooked spinach, Parmesan cheese, breadcrumbs, salt, and pepper.
Spoon the white bean and spinach mixture into the roasted mushroom caps, pressing gently to pack the filling.
Return the stuffed mushrooms to the oven and bake for 10-12 minutes, until the tops are golden and crispy.
Garnish with fresh parsley and serve warm.

These White Bean and Spinach Stuffed Portobello Mushrooms are a flavorful, satisfying dish that makes a perfect addition to any spring meal. The combination of creamy white beans and tender spinach creates a comforting filling, while the crispy, cheesy topping adds a wonderful crunch. The meaty mushrooms provide a perfect vessel for this delicious stuffing, making it a complete and balanced dish. Whether served as a main course or a side, this dish will impress your guests with its fresh, wholesome ingredients and delightful flavors.

White Bean and Roasted Beet Salad with Goat Cheese

This White Bean and Roasted Beet Salad with Goat Cheese is a beautiful and vibrant dish that is perfect for showcasing the earthy flavors of spring vegetables. Roasted beets, creamy white beans, and tangy goat cheese come together in this simple yet elegant salad. The addition of a balsamic vinaigrette ties all the ingredients together, making it a refreshing and flavorful option for lunch, dinner, or as a side for any spring gathering.

Ingredients:

3 medium beets, peeled and cubed
1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
1/4 cup goat cheese, crumbled
2 cups mixed greens (arugula, spinach, or baby kale)
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp honey
Salt and pepper to taste

Instructions:

Preheat your oven to 400°F (200°C).
Toss the cubed beets with 1 tbsp of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.
While the beets are roasting, prepare the dressing by whisking together the remaining olive oil, balsamic vinegar, honey, salt, and pepper.
In a large mixing bowl, combine the roasted beets, white beans, mixed greens, and goat cheese.
Drizzle the balsamic dressing over the salad and toss gently to combine.
Serve immediately, or refrigerate for 15 minutes to allow the flavors to meld together.

This White Bean and Roasted Beet Salad with Goat Cheese is an elegant and healthy way to enjoy the flavors of spring. The roasted beets add a sweet, earthy depth, which complements the creamy white beans and tangy goat cheese perfectly. The balsamic vinaigrette enhances the natural flavors, while the mixed greens add a fresh, crisp texture to the salad. This dish is not only visually stunning with its vibrant colors, but it also offers a well-balanced combination of flavors, making it an excellent addition to any spring meal or gathering.

Spring White Bean and Pea Soup

This Spring White Bean and Pea Soup is a light and nourishing dish that celebrates the fresh flavors of the season. White beans provide a creamy base, while sweet peas add a pop of color and flavor. The addition of fresh herbs and a hint of lemon creates a bright, refreshing soup perfect for a spring lunch or dinner. It’s hearty yet light, making it a great option for those seeking a healthy and comforting meal that won’t weigh you down. Simple, satisfying, and full of seasonal goodness, this soup is a must-try.

Ingredients:

1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
1 1/2 cups fresh or frozen peas
1 medium onion, chopped
2 cloves garlic, minced
1 carrot, diced
4 cups vegetable broth
2 tbsp olive oil
1 tbsp fresh lemon juice
1 tsp fresh thyme, chopped
Salt and pepper to taste
Fresh parsley for garnish

Instructions:

In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrot, and garlic. Sauté for 5-7 minutes, until the vegetables are softened.
Add the vegetable broth, white beans, peas, and thyme. Bring to a simmer and cook for 10-12 minutes, allowing the flavors to meld together.
Use an immersion blender to blend the soup to your desired texture (smooth or slightly chunky). Alternatively, transfer half of the soup to a blender and puree, then return it to the pot.
Stir in the fresh lemon juice, and season with salt and pepper to taste.
Ladle the soup into bowls and garnish with fresh parsley before serving.

This Spring White Bean and Pea Soup is the perfect dish to transition from the heavier, colder meals of winter into the light, fresh offerings of spring. The creaminess of the white beans complements the sweetness of the peas, while the herbs and lemon juice brighten up the flavors. It’s an easy-to-make, wholesome soup that works wonderfully as a light dinner or a starter for a larger meal. It’s the kind of dish that feels nourishing and refreshing at the same time, ideal for any springtime occasion.

White Bean and Roasted Asparagus Frittata

This White Bean and Roasted Asparagus Frittata is a protein-packed, spring-inspired dish that is perfect for breakfast, brunch, or a light dinner. The creamy white beans blend beautifully with the tender roasted asparagus, and the eggs create a fluffy, satisfying base. Fresh herbs like parsley and chives bring a burst of freshness, and the cheese adds a deliciously rich flavor. It’s a simple yet elegant way to enjoy the vibrant produce of spring, and it’s versatile enough to be served at any time of day.

Ingredients:

1 cup cooked white beans (cannellini or great northern)
1 bunch asparagus, trimmed and cut into 1-inch pieces
6 large eggs
1/2 cup shredded cheese (cheddar, feta, or goat cheese)
2 tbsp fresh parsley, chopped
1 tbsp fresh chives, chopped
2 tbsp olive oil
Salt and pepper to taste

Instructions:

Preheat your oven to 375°F (190°C).
Toss the asparagus with 1 tbsp of olive oil, salt, and pepper. Spread it in a single layer on a baking sheet and roast for 10-12 minutes, or until tender and lightly caramelized.
While the asparagus is roasting, whisk together the eggs, white beans, cheese, parsley, chives, salt, and pepper in a mixing bowl.
Heat the remaining olive oil in a large, oven-safe skillet over medium heat. Pour in the egg mixture and cook for 4-5 minutes, until the edges begin to set.
Add the roasted asparagus to the top of the frittata and transfer the skillet to the oven. Bake for 10-12 minutes, or until the eggs are fully set and lightly golden.
Slice the frittata and serve warm.

This White Bean and Roasted Asparagus Frittata is an incredibly versatile and satisfying dish that showcases the best of spring’s fresh flavors. The combination of creamy white beans, tender asparagus, and fresh herbs results in a frittata that is both flavorful and filling. Whether served for a leisurely brunch or a quick weeknight dinner, this dish will quickly become a favorite in your spring recipe repertoire. Its simplicity and elegant presentation make it perfect for any occasion, from casual gatherings to special celebrations.

Spring White Bean and Tomato Pasta

This Spring White Bean and Tomato Pasta is a fresh, flavorful, and quick meal that brings together the best of spring produce. The sweetness of cherry tomatoes combines with the creaminess of white beans, creating a deliciously light yet satisfying sauce. Tossed with pasta and finished with fresh basil, this dish is a perfect balance of flavors, textures, and colors. It’s ideal for a weeknight dinner or a casual gathering, offering a wholesome meal that’s full of springtime goodness in every bite.

Ingredients:

12 oz pasta (spaghetti, penne, or your choice)
1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
2 cups cherry tomatoes, halved
2 cloves garlic, minced
1 tbsp olive oil
1/4 cup fresh basil, chopped
1/4 cup Parmesan cheese, grated
Salt and pepper to taste

Instructions:

Cook the pasta according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic and sauté for 1-2 minutes, until fragrant.
Add the cherry tomatoes to the skillet and cook for 4-5 minutes, until they begin to soften and release their juices.
Stir in the white beans and cook for another 3-4 minutes, allowing the flavors to combine.
Toss the cooked pasta into the skillet with the tomato and bean mixture, adding reserved pasta water if needed to create a light sauce.
Season with salt and pepper, and sprinkle with fresh basil and Parmesan cheese before serving.

This Spring White Bean and Tomato Pasta is a perfect example of how simple ingredients can come together to create a vibrant, delicious meal. The creamy white beans add richness to the pasta, while the sweet cherry tomatoes and fresh basil provide a burst of flavor that is quintessentially spring. Whether enjoyed as a quick weeknight meal or served as part of a larger feast, this dish is sure to satisfy both your taste buds and your desire for fresh, seasonal ingredients. It’s a simple, yet flavorful way to celebrate the flavors of the season.

White Bean and Lemon Spring Salad

This White Bean and Lemon Spring Salad is a fresh, vibrant dish that perfectly captures the essence of spring. The creamy texture of white beans pairs wonderfully with the brightness of lemon and the crunch of fresh vegetables. Tossed with a light olive oil dressing and accented by fresh herbs, this salad is not only delicious but also healthy. It makes for an excellent side dish or a light lunch. Whether served on its own or as a complement to your main course, this salad is refreshing, satisfying, and packed with flavor.

Ingredients:

1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
1 cucumber, diced
1 cup cherry tomatoes, halved
1/4 red onion, thinly sliced
1/4 cup fresh parsley, chopped
1/4 cup olive oil
2 tbsp fresh lemon juice
1 tsp lemon zest
1/2 tsp Dijon mustard
Salt and pepper to taste

Instructions:

In a large mixing bowl, combine the white beans, diced cucumber, cherry tomatoes, red onion, and fresh parsley.
In a separate small bowl, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, salt, and pepper to create the dressing.
Pour the dressing over the salad ingredients and toss gently to combine.
Adjust seasoning with additional salt and pepper if needed.
Serve immediately, or refrigerate for 30 minutes for the flavors to marinate before serving.

This White Bean and Lemon Spring Salad is a simple yet flavorful dish that showcases the vibrant, refreshing flavors of the season. The combination of crisp vegetables, creamy white beans, and zesty lemon creates a satisfying salad that is light yet full of flavor. Perfect for a spring picnic, lunch, or as a side to your favorite grilled meats, this salad is easy to make and bursting with wholesome ingredients. It’s a versatile dish that can be enjoyed by itself or as a delicious accompaniment to a variety of meals.

White Bean and Spinach Stuffed Chicken Breast

This White Bean and Spinach Stuffed Chicken Breast is an elegant and healthy dish that’s perfect for springtime meals. The filling, made with white beans, spinach, and herbs, complements the juicy, tender chicken breasts and creates a satisfying yet light main course. The beans provide a creamy, hearty texture, while the spinach adds a fresh, earthy flavor. This dish is not only beautiful but also packed with nutrients, making it a great choice for a weeknight dinner or special occasion. Serve it alongside roasted vegetables or a fresh salad for a complete meal.

Ingredients:

4 boneless, skinless chicken breasts
1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
2 cups fresh spinach, chopped
1/4 cup grated Parmesan cheese
2 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1/2 tsp dried thyme
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Instructions:

Preheat your oven to 375°F (190°C).
Using a sharp knife, create a pocket in each chicken breast by slicing horizontally through the thickest part. Be careful not to cut all the way through.
In a mixing bowl, combine the white beans, chopped spinach, Parmesan cheese, garlic powder, onion powder, dried thyme, salt, and pepper.
Stuff each chicken breast with the white bean and spinach mixture, securing the opening with toothpicks if necessary.
Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken breasts on both sides for 2-3 minutes until golden brown.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C).
Remove the toothpicks before serving, and garnish with fresh parsley.

The White Bean and Spinach Stuffed Chicken Breast is a delicious, wholesome dish that combines the richness of white beans with the fresh, earthy flavors of spinach, all tucked inside tender chicken breasts. This recipe is perfect for those looking for a healthy and satisfying meal that still feels special enough for a celebratory dinner. With minimal preparation and cooking time, this dish delivers maximum flavor and makes a great option for a weeknight meal or weekend entertaining. It’s a great way to enjoy lean protein and nutrient-packed greens in one delicious dish.

Spring White Bean and Carrot Hummus

This Spring White Bean and Carrot Hummus is a vibrant twist on the classic chickpea hummus, using creamy white beans and sweet carrots as the base. The addition of fresh herbs like parsley and a touch of garlic creates a deliciously smooth and flavorful dip that’s perfect for spring gatherings. Serve it with fresh vegetables, pita bread, or crackers for a light and healthy appetizer or snack. It’s a great way to enjoy a seasonal, plant-based snack that’s full of fiber and nutrients while satisfying your craving for a flavorful dip.

Ingredients:

1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
1 large carrot, peeled and chopped
2 tbsp olive oil
2 tbsp tahini
1 tbsp fresh lemon juice
1 clove garlic, minced
1/2 tsp ground cumin
Salt and pepper to taste
Fresh parsley for garnish

Instructions:

Steam the chopped carrot for 5-7 minutes until soft, then let it cool slightly.
In a food processor, combine the white beans, steamed carrots, olive oil, tahini, lemon juice, garlic, cumin, salt, and pepper. Process until smooth and creamy.
If the hummus is too thick, add a little water, 1 tablespoon at a time, until you reach your desired consistency.
Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
Transfer the hummus to a serving bowl and garnish with fresh parsley. Serve with fresh veggies, pita bread, or crackers.

This Spring White Bean and Carrot Hummus is a fresh and flavorful twist on a classic dip. The creamy texture of white beans and the natural sweetness of carrots make for a delicious combination, while the tahini, garlic, and cumin provide depth of flavor. It’s an ideal snack for any spring occasion, whether you’re hosting a picnic, having a light dinner, or serving appetizers for a gathering. This hummus is healthy, satisfying, and packed with nutrients, making it a great addition to any spring menu.

Note: More recipes are coming soon!

28+ Fresh and Flavorful Spring White Bean Recipes to Try This Season

28+ Fresh and Flavorful Spring White Bean Recipes to Try This Season