Mediterranean White Bean Spread With Fresh Herbs Recipes
MEDITERRANEAN WHITE BEAN SPREAD WITH FRESH HERBS
This spread or dip is a bit different than others I've tried. The flavor reminds me of herbed olive oil that you dip bread into. Fresh herbs are a must, but any white bean can be used in place of the cannellini beans. I used purple basil, which gave the spread a nice color. It is good any way you'd normally use hummus or most any dip, but I think it is especially good on crostini or crackers, or as a sandwich spread. This is adapted from a recipe from Kraft.
Provided by Vino Girl
Categories Spreads
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place beans, garlic, lime juice, and olive oil in food processor or mini-chopper; process until smooth.
- Add the rest of the ingredients and pulse until well mixed and the herbs are chopped as coarsely or finely as you like (I like them almost liquified).
- Refrigerate for at least a few hours so the flavors blend (overnight is even better).
Nutrition Facts : Calories 122.6, Fat 4, SaturatedFat 0.6, Sodium 460.7, Carbohydrate 16.8, Fiber 4.7, Sugar 2.1, Protein 5.8
MEDITERRANEAN WHITE BEAN SOUP
This thick and garlicky soup is a Mediterranean classic normally made from dried beans slowly cooked with potatoes, onions, and garlic. This version takes advantage of cooked beans and a food processor to produce a quick and hearty dinner soup. Serve with plenty of good crusty bread.
Provided by - Carla -
Categories Beans
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring 2 cups of the broth to a boil in a large saucepan.
- Add potatoes and carrots, cover, reduce heat, and simmer gently for 15 minutes.
- While potatoes cook, place oil in a heavy soup pot or Dutch oven over medium-high heat.
- Add onions, reduce heat to low, cover, and cook for 10 minutes, stirring occasionally.
- Add the garlic and cook for one minute.
- Add 1 cup of broth and bring to a boil.
- Add the cooked potatoes, carrots, and their liquid; stir in thyme and rosemary.
- In a food processor or blender, purée the beans with the final cup of broth.
- Add to the soup and bring to a boil.
- Season to taste with salt and pepper and adjust thickness with additional broth, if necessary; stir in the lemon juice.
- Serve with croutons or toasted bread as garnish.
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