Mediterranean White Bean Spread With Fresh Herbs Recipes

MEDITERRANEAN WHITE BEAN SPREAD WITH FRESH HERBS

Mediterranean White Bean Spread With Fresh Herbs image

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

Ingredients

1 (15 ounce) can white kidney beans, rinsed and drained (cannellini)
3 cloves garlic
1 1/2 tablespoons lime juice
1 tablespoon olive oil
1 tablespoon basil, fresh,snipped into medium size pieces
1 tablespoon thyme, fresh
1/4 teaspoon salt, to taste
1/4 teaspoon fresh ground black pepper, to taste

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

Mediterranean White Bean Soup image

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

Ingredients

4 cups vegetable broth
1 medium potato, peeled and diced small
1 large carrot, peeled and diced small
1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, minced
4 cups cooked cannellini beans or 2 (14 ounce) cans canned cannellini, drained and rinsed
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary
salt & freshly ground black pepper
1 teaspoon lemon juice

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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