Add oil, onion, celery, carrots to your soup pot. Sauté on medium high heat, stirring frequently, until onion is tender. Add the minced garlic and sauté until it is golden in color.
Add balsamic vinegar to the skillet and use a spatula to scrape up any onion or garlic stuck to the pan.
Stir in all remaining ingredients except for the peas. Bring to a boil on high heat. Then immediately cover and reduce to a simmer (around medium low heat) for 10 minutes.
Stir in the peas. Simmer for another 5 to 10 minutes or until veggies are all tender. Taste and add extra salt or pepper if you like.