Minestrone Soup

20 ingredients
10 steps

Ingredients

  • 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

Directions

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

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