Dice onion, celery, jalapeños and garlic.

In a dutch oven pot on medium heat, sauté onions, celery and jalapeños for 8 minutes in oil. Add in garlic and cook for another 2 minutes.

Chop up remaining vegetables and start adding them into pot one by one until each one is slightly tender. Remember to add the vegetable that take longer to cook first. For example, cauliflower will take the longest.

Once everything in pot is slightly tender, add in vegetable broth, tomatoes and seasonings (basil, oregano, cumin, salt and pepper). Cook for 25 minutes over medium heat.

Serve topped with Parmigiano Reggiano and enjoy!