-2 tablespoons of olive oil
-2 garlic cloves, diced
-1/2 of a medium-sized onion, diced
-2 leaks with the dark green parts removed and thinly sliced
-2 tablespoons thyme
-8 cups of low sodium veggie stock
-2 cups of water
-1 can of cannellini beans
-6 cups of fresh greens (We used spinach, kale, and chard)
-1 package of tortellini or ravioli (We used a vegan Spinach Florentine Ravioli from Whole Foods but you can use whichever kind suits your personal preference, of course!)
1.) Add the olive oil, onions, and leaks in a large pot over medium heat. Sauté the mixture for four minutes. Add in the diced garlic and thyme and sauté for an additional two minutes.
2.) Add in the veggie stock and the water. Let it cook until it starts bubbling, and then let it simmer for about ten more minutes.
3.) Drain and rinse the cannellini beans before adding to the pot along with the ravioli or tortellini of our choice. Let it simmer for two minutes.
4.) Add the greens and stir. Season to your liking.
5.) Eat, eat, eat!!!
Feel free to add in the slices of plant-based cheese too! My personal favorite brand is Violife :)