Step 1

In a large pot over medium heat, add the 2 tbsp olive oil.

Step 2

Add the diced 1 medium onion and 1 red bell pepper. Cook for 8-10 minutes until the onions are softened and translucent.

Step 3

Add the minced 4 cloves garlic and cook for an additional 30 seconds, stirring continuously.

Step 4

To the pot, add the 10 oz. cauliflower florets, diced 1 medium carrot, diced 2 stalks celery, chopped 1 medium zucchini, and 1 cup green beans (fresh or frozen). Also, add the 1 cup canned diced tomatoes.

Step 5

Pour in the 8 cups low-sodium broth (chicken or vegetable for Vegan Soup) and add the 1 tbsp Italian seasoning. If you like, you can also add the 2 bay leaves at this point for additional flavor.

Step 6

Cover the pot with a lid and simmer over medium-low heat for about 15-20 minutes or until the cauliflower and carrots are tender. Stir occasionally to ensure even cooking.

Step 7

Once the vegetables are tender, season the soup with sea salt and 1/2 tsp black pepper, adjusting the amount to taste. If you want a bit of heat, add the 1/8 tsp crushed red pepper flakes as well.

Step 8

Remove the bay leaves (if used) and discard them.

Step 9

Serve the vegetable soup warm, garnished with freshly chopped parsley.