Recipe: Tuscan Bean Spread With Fresh Herbs
For lunch, layer grated carrot, radish sprouts and chopped tomatoes with the bean spread on whole wheat bread. Or serve it with breads or crudites at a party.
Add grated carrot, radish sprouts and chopped tomatoes to this spread on whole wheat for a delicious sandwich. Or serve it with a basket of interesting breads (lavosh, pappadam and small sesame breadsticks) or crudites. Make it the day before, and store in an air-tight container.
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6 ounces dried white beans or two 15-ounce cans canellini beans, drained
Olive oil cooking spray or 1/2 teaspoon extra virgin olive oil
4 large shallots, chopped
4 garlic cloves, minced
1-1/2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh oregano
1/2 teaspoon fennel seed
3-3/4 cups fat-free, reduced sodium chicken or vegetable broth
1/3 to 1/2 cup fresh lemon juice
Makes 16 servings
Per serving (3 tablespoons):
Calories 55 (0% calories from fat)
Total fat 0g
Saturated fat 0g
Protein 3g
Carbohydrate 11g
Dietary fiber 3g
Cholesterol 0mg
Sodium 116mg
Potassium 245mg
—Recipe from The Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook