1. Heat a large pot over medium-high heat. Add the olive oil, onion, celery, carrots, and garlic. Saute for 7 minutes, stirring frequently. 2. Add diced tomatoes, crushed tomatoes, stock, tomato juice, chickpeas, kidney beans, and bay leaves. Bring to a boil, reduce heat, and simmer for 30 minutes. 3. Add zucchini, squash, and rice. Return to a boil, reduce heat and simmer an additional 15 minutes. 4. Add the peas, basil, balsamic vinegar, salt and pepper and cook until thoroughly heated. Remove the bay leaves before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
