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Parsley Garlic Spaghetti with Leeks and Cannelini Beans

Serves: 6  |  Prep Time: 0:15 |  Total Time: 0:45


  • 2 TBSP Eden Selected Extra Virgin Olive Oil
  • 1 pound leeks, cleaned and sliced
  • 3/4 tsp Eden Sea Salt
  • 1/4 tsp ground black pepper
  • 2 cans Eden Organic Cannellini Beans, drained and rinsed
  • 3 1/2 cups vegetable broth
  • 1/2 tsp ground sage
  • 1 package Eden Organic Parsley Garlic Spaghetti
  • 2 TBSP freshly squeezed lemon juice
  • 1/2 cup finely grated organic parmesan cheese, plus more for serving
  • 1/4 cup coarsely chopped fresh parsley


In a large skillet heat oil over medium-low heat. Add leeks, salt and pepper. Cook until softened about 10 minutes. Add beans, broth and sage. With a potato masher mash about 1/3 of beans. Bring to a boil, reduce to a simmer. Cook until lightly thickened, about 5 minutes. In a large pot of boiling water cook pasta 2 minutes less than package directs. Drain. Bring bean and leek sauce to a simmer, add lemon juice, and parmesan. Add pasta and cook stirring until heated through. Serve sprinkled with parsley.


Per Serving: 419 Calories, 7g Fat (16% calories from fat), 17g Protein, 72g Carbohydrate, 11g Fiber, 0mg Cholesterol, 286mg Sodium
© 2013 Eden Foods, Inc.