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SPREAD: Tuscan White Bean Spread



  • 1 pound of dried, rinsed Great Northern white beans (or two cans)
  • 2 inch sprig of fresh rosemary
  • 4 cups low chicken or vegetable stock and water to cover beans
  • 1 medium onion, diced
  • 2 whole garlic cloves, smashed
  • 1 large carrot, peeled and diced
  • 1 large celery rib, diced
  • 2 ripe, fresh Romas tomatoes, peeled, diced & seeded or one small can of diced tomatoes in juice
  • 2 teaspoons of sea salt
  • fresh gound pepper to taste
  • 1/3 cup + 2 tablespoons Tuscan Herb Olive Oil


  1. In a 6-quart or larger stock pot, add all of the ingredients except the Tuscan Herb Olive Oil. Bring to a simmer over medium-low heat, partially covered for approximately 4 hours or until the beans are tender and fully cooked through. Add more water as necessary. Allow the beans to cool completely.
  2. In the bowl of a food processor, ladle two cups of cooked beans along with liquid in which they were cooked. Add 1/3 cup Tuscan Herb Olive Oil and process until smooth or desired consistency is reached.
  3. Serve at room temperature drizzled with two tablespoons of Tuscan Herb Olive Oil.

The spread may be served with crudites, crackers, lavash, pita, or crusty bread.

Makes approximately 2 1/2 cups white bean spread.