Tuscan White Bean Spread

November 22, 2016

Tuscan White Bean Spread


  • 1 pound of dried Great Northern white beans, rinsed
  • 2” sprig of fresh rosemary
  • 4 cups low-sodium chicken or vegetable stock
  • enough 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 oz. can of diced tomatoes in juice
  • 2 teaspoons sea salt
  • fresh-ground pepper
  • ¼ cup Ultra Premium Extra Virgin Olive Oil
  • 2 Tbs. Tuscan Herb Infused Olive Oil


In a 6-quart or larger stock pot, add all of the ingredients except the 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. Add more water as necessary. Once tender, remove from heat and allow the beans to cool completely. 

Ladle two cups of cooked beans along with liquid they were cooked in into the jar of a blender or food processor. Add ¼ cup extra virgin olive oil and process until the desired consistency is reached.

Serve at room temperature, drizzled with 2 tablespoons of Tuscan Herb Infused Olive Oil. 

Makes approximately 2 ½ cups white bean spread.

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