This vegetable soup is about as easy as it gets! Most of the veggies are pre-cut so the tedious part is already done. Perfect for busy days and those dreadful sick days. It also makes great leftovers for lunch.
3Tbspminced fresh parsley and grated parmesan for serving(optional)
Instructions
Heat olive oil in a large pot over medium heat.
Meanwhile add onion and garlic to a food processor and pulse until finely chopped.
Add onion mixture to oil in pan and saute 4 minutes, or until nearly softened.
Add in broth, diced tomatoes, mixed vegetables, cauliflower, Italian seasoning and season with salt and pepper to taste.
Bring mixture to a boil over medium-high heat, reduce heat to medium then cover and let boil until veggies have reached desired tenderness, 5 - 10 minutes.
Stir in chick peas and optional parsley. Serve warm with parmesan if desired.