What you need,
2 tbsp. olive oil
1 28oz can chopped tomatoes, don’t drain them
2 cups cauliflower florets, cut pretty small, bite sized
1 cup green beans, cut into bite sized pieces
1 cup carrots, sliced into rounds
1 cup celery, chopped
2 cups sliced cabbage
1 small onion, diced
1 cup frozen peas
1 cup frozen corn
1 can pinto beans, drained and rinsed (you could use chick
peas if you like)
4 cloves garlic, minced
3 tsp. Italian seasoning
1 tsp. lemon pepper
1 tsp. salt
½ tsp. pepper
4 cups vegetable broth
2 cups water
¼ cup chopped fresh parsley
Parmesan Cheese for serving
In a large heavy bottomed pot heat the olive oil over medium
heat. Add the cauliflower, green beans, onion, carrot, celery and cabbage, cook
for 8-10 minutes until they start to soften.
Add the garlic and cook 1-2 minutes longer.
Add the Italian seasoning, lemon pepper, salt and pepper and
stir to combine.
Add the tomatoes, beans, broth and water.
Bring to a boil, then reduce the heat and simmer for 20-30
minutes until the veggies are tender.
Stir in the peas and corn and cook for 5 minutes or so until
they are heated through.
Adjust seasonings as needed.
Finish off the soup with the chopped fresh parsley.
Serve a big bowl with some freshly grated Parmesan cheese on
top.
Jen of My Tiny Oven
