Tuscan White Bean Spread

Cooking Time: 4 hr    Servings: 6


  • 1 lb dried, rinsed Great Northern White Beans
  • 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 oz. can of diced tomatoes in juice
  • 2 teaspoons sea salt
  • Pepper to taste
  • 1/4 cup + 2 tablespoons of your favorite bold Olive Scene Single Varietal Extra Virgin Olive Oil


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

*The spread can be served with crudités, crackers, pita or crusty bread. Makes approximately 2 1/2 cups white bean spread.