Dice all vegetables into bite-sized pieces.
In a large pot over medium heat, sauté the onion, celery and carrot in olive oil. Cook until translucent and slightly soft.
Add in the leek, broccoli, zucchini, butternut squash, brown rice and water.
Bring to a boil and cook for 25 minutes.
Add the tomatoes and beans and boil for another 5 minutes.
Season generously with salt and pepper. Top with parsley if desired.