Tuscan White Bean Spread

Tuscan White Bean Spread

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From: EatingWell Magazine November/December 1994

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.

Ingredients 24 servings

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Original recipe yields 24 servings
Nutrition per serving may change if servings are adjusted.
  • 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
  • 1/4 cup chopped arugula, or watercress
  • Salt & freshly ground pepper, to taste


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  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.

Nutrition information

  • Serving size: 1 tablespoon
  • Per serving: 20 calories; 1 g fat(0 g sat); 1 g fiber; 2 g carbohydrates; 1 g protein; 11 mcg folate; 0 mg cholesterol; 0 g sugars; 0 g added sugars; 10 IU vitamin A; 0 mg vitamin C; 8 mg calcium; 0 mg iron; 44 mg sodium; 41 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: Free Food

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