Step 1

Heat 1-2 tablespoons olive oil in a large stock pot over medium-high heat.

Step 2

Saute the onions, carrots, and celery for about 4-5 minutes, until tender. Add in the garlic and stir for 1 more minute. Season with salt, pepper, red pepper flakes (to your preferred heat level), and Italian seasoning.

Step 3

Stir in the chicken or vegetable broth, crushed tomatoes, tomato paste, black beans, lentils, and bay leaves. Bring to a boil and reduce to a simmer (slight bubbling), stirring occasionally. Season again lightly with salt and pepper. Let simmer for about 10-15 minutes.

Step 4

Stir in the zucchini, mushrooms, cauliflower, and broccoli and simmer another 5-10 minutes.

Step 5

Stir in the spinach and frozen peas and turn off the heat (or turn to low), so they don’t overcook. Remove bay leaves. Taste and adjust seasonings. (Freezing instructions begin here.)

Step 6

If you like, serve with freshly shredded Parmesan cheese and/or whole grain crackers or crusty bread.