Tuscan Bean and Collard Soup
An easy soup that's colorful, tasty and well balanced.
2 garlic cloves, chopped
1 yellow pepper, chopped
2 cups vegetable stock
1 cup pasta shells, dry
1 tbsp extra virgin olive oil
1 cup cooked collards, chopped
1 dash pepper
2 basil leaves, chopped
1 dash salt
1 tbsp rosemary
2 <span class="measurestring" title="small (5-1/2" long)">small</span> carrots, chopped
1 cup squash, sliced
1 cup zucchini, chopped
1 sweet onion, chopped
1 <span class="measurestring" title="cup (8 fl oz)">cup</span> water
1 cup white beans
Heat olive oil in a pan, add garlic and sweet onion and saute for 1-2 minutes.
Add 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.
Add collards and cover. Continue cooking/stirring until the greens become soft (approximately 7-10 minutes).
Add vegetable stock, water, cannellini beans, salt and pepper. Bring to a boil and simmer for 5 minutes.
Add 1 or 2 cups of cooked pasta just before serving, garnish with fresh basil.
in 1 serving of Tuscan Bean and Collard Soup.
, 67% carbs, 15% protein.
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