Mediterranean Chickpea, Lentil, And Rice Soup With Basil

• 1 lb dried garbanzo beans
• 4 tablespoons olive oil
• 1 yellow onion, diced
• 3 stalks celery, sliced
• 3 carrots, sliced
• 3 garlic cloves, minced
• 12 cups chicken stock
• 1 (20 ounce) can diced tomatoes
• 2 cups tomato juice
• 1 teaspoon dried marjoram
• 2 bay leaves
• 1/3 cup dried lentils
• 1/3 cup basmati rice
• 1 tablespoon balsamic vinegar
• 1/4 cup fresh basil, chopped
• salt and pepper
• 2 tablespoons extra virgin olive oil

1. Place chickpeas in a deep bowl, add water to cover by 2 inches, and place in the refrigerator overnight.
2. In a large pot, heat the olive oil over medium-high heat. Add the onion, celery, carrots, and garlic. Saute for 10 minutes.
3. Add the chickpeas, stock, tomatoes, tomato juice, marjoram, and bay leaves.
4. Bring to a boil, then reduce heat and cover for 1-1/4 hours.
5. Add the lentils and rice. Cover and simmer for an additional 35 minutes. You may add additional water or stock at this point if the liquic has reduced too much.
6. Remove the bay leaves and season with the vinegar, basil, salt, pepper, and olive oil. Stir well before serving.

garbanzo beans, olive oil, yellow onion, stalks celery, carrots, garlic, chicken stock, tomatoes, tomato juice, marjoram, bay leaves, dried lentils, basmati rice, balsamic vinegar, fresh basil, salt, extra virgin olive oil

Taken from www.food.com/recipe/mediterranean-chickpea-lentil-and-rice-soup-with-basil-446867 (may not work)