| 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. |
