Italian Vegetable Soup With Rice

• 3 tablespoons olive oil
• 1 large yellow onion, peeled and diced
• 2 celery ribs, sliced
• 6 carrots, peeled and sliced
• 4 garlic cloves, minced
• 2 (16 ounce) cans diced tomatoes
• 1 (28 ounce) can crushed tomatoes
• 12 cups vegetable stock
• 4 cups tomato juice
• 1 (16 ounce) can chickpeas, drained and rinsed
• 1 (16 ounce) can kidney beans, drained and rinsed
• 2 bay leaves
• 2 zucchini, diced
• 2 summer squash, diced
• 1/3 cup white rice, uncooked
• 1/2 cup frozen peas
• 1/2 bunch fresh basil, roughly chopped
• 2 teaspoons balsamic vinegar
• salt
• pepper

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.

olive oil, yellow onion, celery, carrots, garlic, tomatoes, tomatoes, vegetable stock, tomato juice, chickpeas, kidney beans, bay leaves, zucchini, summer, white rice, frozen peas, fresh basil, balsamic vinegar, salt, pepper

Taken from www.food.com/recipe/italian-vegetable-soup-with-rice-446528 (may not work)