DIRECTIONS
Heat olive oil in a stockpot over medium-high heat.
Add onions, carrots, celery, salt, peppers, basil, oregano, thyme and bay leaves. Cook for 8-10 minutes, stirring frequently.
Add wine and balsamic vinegar. Continue cooking for 3 minutes.
Add tomato paste and cook 6-8 minutes, stirring constantly, being careful not to let it burn.
Add canned tomatoes and chicken stock. Simmer for 1 hour.
Add zucchini, squash, spinach and kidney beans and cook for 8 minutes.
Remove from heat and stir in pesto and Worcestershire.
Yield: 1 gallon
