• 3 Tbsp. olive oil
• 2 onions, chopped
• 2 celery stalks, chopped
• 1 carrot, peeled and chopped
• 1 red bell pepper, chopped
• 6 cloves garlic, finely chopped
• 1/2 cup chili powder
• 1 Tbsp. ground coriander
• 1 Tbsp. ground cumin
• 2 tsp. dried oregano
• 1 tsp. red pepper flakes
• 2 (14 1/2-oz.) cans diced tomatoes with juices
• 1 (11 1/2-oz.) can tomato juice, 100%
• 1 (6-oz.) can tomato paste, unsalted 
• 8 cups vegetable broth, low sodium
• 2 (15-oz.) cans garbanzo beans, drained and rinsed
• 2 (15-oz.) cans cannellini beans, drained and rinsed
• 1/2 cup dried green lentils
• 3 cups broccoli florets
• 2 zucchini, cut crosswise into 1/2-inch thick rounds
• 2 yellow crookneck squash, cut lengthwise and chopped
• 1/2 cup freshly shredded Parmesan

1. Heat the oil in a heavy large stockpot over medium-high heat.
2. Add onions, celery, carrot, bell pepper, and garlic, and saute until the onions are translucent, about 15 minutes.
3. Add all seasonings and cook for 2 minutes.
4. Stir in canned tomatoes, tomato juice and tomato paste. 
5. Add vegetable broth, canned beans, and lentils.
6. Stir in chopped broccoli, zucchini, and yellow squash. Bring to a simmer over high heat. Decrease the heat to medium. Simmer, uncovered for about 20 minutes.
7. Serve in bowl and sprinkle with cheese.
8. Enjoy!