Prep Time: 10 Mins
Cooking Time: 25 Mins
Total Time: 35 mins
Difficulty Level: Easy
Recipe Makes 4 Servings
- Gather and measure all the ingredients. - Dice onion and bell peppers. - Thinly mince garlic. - Separate cauliflower florets and remove stems. - Trim the green beans
1. Add the oil to a 6-quart Dutch oven or stockpot; add onion, bell pepper, and garlic once hot. Sauté for 5-7 minutes until starting to soften. 2. Add in the Italian seasoning and cook for 30 seconds until fragrant. 3. Add in the remaining ingredients and bring to a boil. Once boiling, reduce heat to retain a simmer, cover, and cook for 15 minutes. 4. Taste for salt and adjust if necessary. Then, serve hot immediately.
To ensure the best flavor, take your time sautéing the vegetables until soft and slightly caramelized. This step is crucial as it enhances the soup's overall taste and aroma. Rushing this process may result in underdeveloped flavors and a less satisfying soup.