Tuscan Bean and Collard Soup

Ingredients

• 2 garlic cloves, choppedNutrition
• 1 cup pasta shells, dryNutrition
• 1 yellow pepper, choppedNutrition
• 2 cups vegetable stockNutrition
• 1 tbsp extra virgin olive oilNutrition
• 1 cup cooked collards, choppedNutrition
• 1 dash pepperNutrition
• 2 basil leaves, choppedNutrition
• 1 dash saltNutrition
• 1 tbsp rosemaryNutrition
• 2 small carrots, choppedNutrition
• 1 cup squash, slicedNutrition
• 1 cup zucchini, choppedNutrition
• 1 sweet onion, choppedNutrition
• 1 cup waterNutrition
• 1 cup white beansNutrition

Directions

1. 1Heat olive oil in a pan, add garlic and sweet onion and saute for 1-2 minutes.
2. 2Add carrots and yellow pepper, cooking on medium-high heat until carrots are lightly tender. Add zucchini, squash and rosemary and cook for 2-3 minutes.
3. 3Add collards and cover. Continue cooking/stirring until the greens become soft (approximately 7-10 minutes).
4. 4Add vegetable stock, water, cannellini beans, salt and pepper. Bring to a boil and simmer for 5 minutes.
5. 5Add 1 or 2 cups of cooked pasta just before serving, garnish with fresh basil.

Nutrition per serving

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