Servings: 12

2 tbsp Olive oil 2 tbsp Olive oil
1 large Onion (diced) 1 large Onion (diced)
2 large Bell peppers (diced, the same size as onions) 2 large Bell peppers (diced, the same size as onions)
4 cloves Garlic (minced) 4 cloves Garlic (minced)
1 medium head Cauliflower (cut into 1-inch florets) 1 medium head Cauliflower (cut into 1-inch florets)
2 cups Green beans (trimmed, cut into 1-inch pieces) 2 cups Green beans (trimmed, cut into 1-inch pieces)
2 14.5-oz cans Diced tomatoes 2 14.5-oz cans Diced tomatoes
8 cups Chicken broth (or vegetable broth for vegetarian/vegan) 8 cups Chicken broth (or vegetable broth for vegetarian/vegan)
1 tbsp Italian seasoning 1 tbsp Italian seasoning
2 Dried bay leaves (optional) 2 Dried bay leaves (optional)
Sea salt (optional, to taste) Sea salt (optional, to taste)
Black pepper (optional, to taste) Black pepper (optional, to taste)

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.