Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 medium onion, chopped (approx. 1 cup / 150g)
  • 2 cloves garlic, minced (approx. 2 teaspoons / 10g)
  • 2 celery stalks, chopped (approx. 1 cup / 100g)
  • 1 large green bell pepper, chopped (approx. 1 cup / 150g)
  • 1 large red bell pepper, chopped (approx. 1 cup / 150g)
  • 8 oz cremini mushrooms, sliced (225g)
  • 1 teaspoon dried Italian seasoning (5ml)
  • 1/2 teaspoon sea salt (2.5ml)
  • 1/4 teaspoon black pepper (1.25ml)
  • 6 cups beef broth or chicken broth (1.4 liters)
  • 1 (14.5 oz) can diced tomatoes, undrained (411g)
  • 1 cup chopped cauliflower florets (100g)
  • 1 cup chopped broccoli florets (100g)
  • 1 cup chopped zucchini (100g)
  • 1/2 cup chopped green beans (50g)
  • Optional garnishes: fresh parsley, grated Parmesan cheese, a swirl of cream

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and celery and sauté until softened (about 5 minutes).
  2. Add the bell peppers and mushrooms to the pot. Cook until slightly softened (about 5 more minutes).
  3. Stir in Italian seasoning, salt, and pepper. Cook for 1 minute more, until fragrant.
  4. Pour in beef (or chicken) broth and add the canned diced tomatoes. Bring to a simmer.
  5. Add cauliflower, broccoli, zucchini, and green beans.
  6. Reduce heat to low, cover, and simmer for 20-25 minutes, or until vegetables are tender.
  7. Taste the soup and adjust seasoning as needed. Add more salt and pepper, if desired.
  8. Ladle into bowls and garnish with fresh parsley, grated Parmesan cheese, or a swirl of cream, if desired.