Tuscan Bean and Collard Soup

Ingredients

• 1 tbsp extra virgin olive oil
• 1 cup white beans
• 1 dash pepper
• 1 dash salt
• 2 basil leaves, chopped
• 1 tbsp rosemary
• 1 cup zucchini, chopped
• 1 cup squash, sliced
• 1 cup pasta shells, dry
• 1 cup water
• 2 cups vegetable stock
• 1 cup cooked collards, chopped
• 2 small carrots, chopped
• 1 yellow pepper, chopped
• 1 sweet onion, chopped
• 2 garlic cloves, chopped

Directions

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