7 tbsp olive oil
6 cloves garlic
4 packs Tuscan
6 cups vegetable
25-ounce jars spread
30-ounce can tomatoes
salt and black pepper
Heat oil in a pan. Add the leeks and garlic. Cook for 10 minutes.
Add the kale cook for 5 minutes.
Add vegetable stock, beans, tomatoes, salt, and pepper. Let it boil. Mix in the Parmesan.
Top with extra olive oil and Parmesan. Serve hot.