|Servings||Prep Time||Cook Time|
|10||20 mins||20 mins|
|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.|
There are 112 calories in 1 serving of Tuscan Bean and Collard Soup.
Calorie split: 18% fat, 67% carbs, 15% protein.
|Serving Size||1 serving|