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Toscano Fagiolo Bianco Spread

An Olive Oil Recipe

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Prep Information

Prep Time

10 minutes

Cook Time

240 minutes


16 people


  • 1 lb. Great Northern white beans, dried & rinsed
  • 2 inch sprig Rosemary, fresh
  • 4 cups low chicken or vegetable stock and water to cover beans
  • 1 medium Onion, diced
  • 2 whole cloves of Garlic, mashed
  • 1 large Carrot, peeled & diced
  • 1 large Celery Rib, diced
  • 2 ripe, fresh Roma tomatoes, peeled, diced, & seeded (or substitute one small can of diced tomatoes in juice)
  • 2 teaspoons Sea Salt
  • Fresh Ground Pepper to taste
  • 1/3 cup & 2 tablespoons robust EVOO, fresh pressed, such as FS17, Ultra Picholine, or Ultra Picual


  • In a 6 quart or larger stock pot, add all of the ingredients except you olive oil of choice.
  • Bring to a simmer over medium-low heat, partially covered for approximately 4 hours or until the beans are tender and fully cooked through. Add more water if necessary.
  • Allow the beans to cool completely.
  • In the bowl of a food processor, ladle two cups of cooked beans and vegetables, along with liquid they were cooked in.
  • Add 1/3 cup FS17, Ultra Picholine, or Ultra Picual EVOO and process until smooth or desired consistency is reached.
  • Serve at room temperature, drizzled with two tablespoons of reserved EVOO of your choice.
  • The spread can be served with crudités, lavash, pita, or crusty bread.
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