INGREDIENTS
4 cups
water or broth to start - add more as desired for consistency
4 cloves
garlic, chopped
1
red onion, diced
2 tbsp
extra virgin olive oil
1
medium Russet potato, peeled and diced
1
bay leaf (optional)
1 cup
pasta (any variety)
1 1/2 cups
white beans, navy beans used - drained and rinsed
1 tbsp
vegan pesto
1/4 cup
nutritional yeast
salt and pepper
red pepper flakes and/or cayenne
vegan Parmesan
1 cup
organic spinach or kale, chopped