Ingredients
2 tbsp. olive oil
1 large onion, (diced)
2 large bell peppers, (diced, the same size as onions)
4 garlic cloves, (minced)
1 medium cauliflower head, (cut into 1-inch florets)
2 cup green beans, (trimmed, cut into 1-inch pieces_
14 1⁄2 fl oz tomatoes, diced, (2 cans)
8 cup chicken broth, (or vegetable broth for vegetarian/vegan)
1 tbsp italian seasoning
2 dried bay leaves, (optional)
sea salt, (optional, to taste)
black pepper, (optional, to taste)
Preparation
Heat olive oil in a pot or dutch oven over medium heat.
Add the onions and bell peppers. Saute for 7 to 10 minutes, until onions are translucent and browned.
Add the minced garlic. Saute for about a minute, until fragrant.
Add the cauliflower, green beans, diced tomatoes, broth, and Italian seasoning. Adjust sea salt and black pepper to taste. Add the bay leaves, if using.
Bring the soup to a boil. Cover, reduce heat to medium low, and cook for about 10 to 20 minutes, until veggies are soft.
