White beans in spinach and pea sauce

Easy & Versatile

This sauce is not only delicious but also very versatile - it works great as a pasta or no-meatball sauce, salad dressing or a dip. You can spread it on pizza instead of tomato sauce, use in wraps or pour over roasted potatoes.

Today’s recipe is dedicated to my soul sister who needs to gain some muscle after a long hospitalization. Patrycja is struggling with a slightly different type of the same cancer as I do. We met through Instagram and to be honest we haven’t had the opportunity to meet live yet, but I hope that we will someday.
Pati lives in Paris, hence my inspiration by French white bean stew called Cassoulet Vert. And as the original Cassoulet, this stew is delicious, easy and quick to prepare. A good amount of protein and fiber makes it healthy and very filling, too.

Super green sauce.

The preparation of green sauce is very simple. All you will need are spinach, green peas, onion, garlic, lemon juice, olive oil, salt and pepper – a blender will give the sauce a velvety smoothness.
The sauce is not only delicious but also very versatile, so it’s worth making a little more and freezing it for another day. Beans in a spinach and pea sauce can be served with a good slice of sourdough bread , rice, barley or pasta but sauce it self works great as a pasta or no-meatball sauce, salad dressing or a dip. You can spread it on pizza instead of tomato sauce, use in wraps, pour over roasted potatoes…

vegan white beans in green sauce

How to store and reheat white beans in spinach and pea sauce?

Make sure to let the beans come to room temperature. Then store in the fridge, covered for 3 – 4 days or freeze it for up to a month.
To reheat a single serving, pour it into a small pan and warm it up on the stovetop [ you can also pour it into a bowl and microwave it for a few minutes until warmed through ]. For a bigger batch, just pour it back into the pot and warm it up on the stovetop.

vegan white beans in spinach and pea sauce

White beans in spinach and pea sauce

Servings 4 servings
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins


  • blender


  • 14 ounce fresh spinach
  • 10 ounce peas fresh or frozen
  • 2 cloves garlic minced
  • 1 onion diced
  • 2 tbsp olive oil
  • 14 ounce white beans cooked or canned
  • salt to taste
  • freshly ground pepper to taste
  • 3 tbsp lemon juice extra to taste
  • 2 cups vegetable broth or water


  • Place the peas in the boiling broth or water [ if you use water, salt it lightly and add bay leaf, to give water some flavor ] and cook for 10 minutes.
    Drain, save the stock, and set peas aside.
  • In the meantime, sauté the onion in the olive oil. Add minced garlic, sauté for additional 20-30 seconds, stirring, not to burn the garlic, then add the spinach and 3-4 tablespoons of saved broth and cook until spinach is wilted.
  • Add lemon juice and season with salt and pepper.
    Put the spinach and peas into a blender and blend until smooth, adding a little of the preserved broth/water - you don't need to use all of it. Add just enough to give the sauce the consistency of a thick, creamy soup
  • Pour the green sauce back into the pan and add the beans.
    Cook for 5 minutes or until the beans are warmed thru.


Nutritional value - 1 portion
Energy value 217 kcal | Carbohydrates 23 g | Protein 9 g | Fat 10 g | Fiber 2.5 g
Course: Main Course

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Cooked with by Magdalena Wrona.
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