INGREDIENTS
1 tbsp
olive oil
1/2 medium
onion
2 cloves
garlic
1 small
zucchini
1 medium
carrot
1/2
leek
1/2
bell pepper
28 ozs
canned tomatoes
1 cups
chicken stock
1 tbsp
tomato puree
2 tsps
herb mix
2 tbsps
butter
1 tbsp
maple syrup
1 tsp
balsamic vinegar
1 serving
salt and pepper