Bring 6 quarts water to boil and add 2 tablespoons salt. Sauté garlic and onion with olive oil in a large pot until onions are translucent, about 7 to 8 minutes.
Add parsley and collard greens, cover and cook until completely cooked down, about 10 minutes. Add beans, tomato sauce and vegetable stock. Bring to boil and simmer 15 minutes. Season with salt and pepper.
Cook Medium Shells 2 minutes less then the package directions. Drain and pour pasta into soup mixture. Stir to mix well. Simmer 10 minutes.
Serve hot or cold, drizzled with 1 tablespoon extra virgin olive oil over the top of the soup.
Mario's basic tomato sauce: heat 1/4 cup olive oil in a 3-quart saucepan over medium heat.
Add the spanish onion and 4 cloves garlic cook until soft and light golden brown, about 8 to 10 minutes. Add 3 tablespoons fresh thyme and 1/2 of a medium carrot and cook until the carrot is quite soft, about 5 minutes.
Add 2 cans of whole tomatoes tomatoes, with their juice, and bring to a boil, stirring often.
Lower the heat and simmer until the sauce is as thick as hot cereal, about 30 minutes.
Season with salt to taste. *this sauce can be refrigerated for up to 1 week or frozen for 6 months.