6 cups vegetable stock

1/2 cup garbanzo beans

1/2 cup red kidney beans

1 cup zucchini, chopped

1 15oz can crushed tomatoes

2 cups collard greens, chiffonade (or use greens of choice)

1/2 cup yellow bell pepper, chopped

1/2 cup carrots, chopped

1 cup ditalini pasta, or small pasta of choice

1 tbsp dried Italian seasoning

1/4 tsp red pepper flakes, optional

salt and pepper to taste


In a large dutch oven or soup pot, bring the stock, tomatoes, vegetables, and seasoning up to a boil. Reduce to a simmer and cook until carrots are just tender, about 10-15 minutes. Add in the beans and pasta and cook until pasta is al dente per pkg instructions, 12 – 15 minutes more. Taste and adjust seasoning as needed. Serve immediately.

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