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Tuscan Bean and Collard Soup

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An easy soup that’s colourful, tasty and well balanced.

Preparation: 40 minutes
Serves: 10 servings
Energy: 112 calories per serving

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

1) Heat olive oil in a pan, add garlic and sweet onion and sauté 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 and stirring until the greens become soft (approximately 7-10 minutes).
4) Add vegetable stock, water and 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.


Author: veefitness

A qualified REPS Level 3 Personal Trainer who is passionate about helping others to achieve their goals of maintaining a healthy lifestyle. Also a qualified Level 1 football and cricket coach.

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