Italian Vegetable Soup With Rice - cooking recipe

Ingredients

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

Preparation

Heat a large pot over medium-high heat. Add the olive oil, onion, celery, carrots, and garlic. Saute for 7 minutes, stirring frequently.
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.
Add zucchini, squash, and rice. Return to a boil, reduce heat and simmer an additional 15 minutes.
Add the peas, basil, balsamic vinegar, salt and pepper and cook until thoroughly heated. Remove the bay leaves before serving.