Minestrone Soup

• 12 cup leek, finely chopped
• 3 tablespoons onions, finely chopped
• 1 garlic clove, finely chopped
• 2 tablespoons vegetable oil
• 1 12 cups zucchini, chopped
• 1 12 cups carrots, chopped
• 1 12 cups potatoes, chopped
• 12 cup celery, thinly sliced
• 1 (28 ounce) can whole tomatoes, chopped and undrained
• 5 cups chicken broth
• 1 (16 ounce) can great northern beans
• 12 teaspoon salt
• 12 teaspoon dried basil leaves
• 14 teaspoon black pepper
• 1 bay leaf
• 2 sprigs parsley
• 1 (10 ounce) package frozen peas
• 1 cup kellog's all-bran cereal
• 3 tablespoons parmesan cheese, grated
• snipped fresh parsley

1. In 8 quart saucepan, cook and stir leeks, onion and garlic in oil.
2. Add zucchini, carrots, potatoes and celery.
3. Cook for 5 minutes, stirring frequently.
4. Add tomatoes with liquid, broth, beans and seasonings.
5. Cover; bring to a boil.
6. Simmer 20 minutes; stir occasionally.
7. Add peas; simmer 10 minutes or until tender.
8. Remove bay leaf and parsley.
9. Stir in cereal.
10. Serve garnished with Parmesan and snipped parsley.

onions, garlic, vegetable oil, zucchini, carrots, potatoes, celery, tomatoes, chicken broth, great northern beans, salt, basil, black pepper, bay leaf, parsley, frozen peas, kellogs, parmesan cheese, parsley

Taken from www.food.com/recipe/minestrone-soup-220741 (may not work)