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Tuscan White Bean Spread

  • 10 m
  • 10 m
EatingWell Test Kitchen
“Peppery greens and garlic enliven a creamy white bean puree; serve with crostini or breadsticks, strips of red bell pepper and black and green olives.”


    • 1 16-ounce can white beans, such as Great Northern or cannellini, drained and rinsed
    • 2 tablespoons extra-virgin olive oil
    • 1 tablespoon chopped fresh thyme, or 1 teaspoon dried
    • 2 teaspoons lemon juice
    • 1 clove garlic, finely chopped
    • ¼ cup chopped arugula, or watercress
    • Salt & freshly ground pepper, to taste


  • 1 Combine beans, oil, thyme, lemon juice and garlic in a food processor and process until smooth.
  • 2 Transfer the bean puree to a small bowl. Stir in arugula or watercress. Season with salt and pepper.
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