Instructions: In a large saucepan, heat oil over medium heat; cook garlic, onion and celery for about 5 minutes or until tender. Add tomato juice, chicken stock and vinegar. Bring to boil; reduce heat and simmer gently for 10 minutes.

Stir in tomatoes and zucchini; simmer for 5 minutes.

Add basil, parsley, oregano and pepper; simmer for 2 minutes.

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