Italian Vegetable Soup With Rice

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 12
• 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 rice, uncooked
• 1/2 cup frozen peas
• 1/2 bunch fresh basil, roughly chopped
• 2 teaspoons balsamic vinegar
• salt
• pepper

Recipe

• 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.