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Minestrone Soup

created by , 27. 02. 2012

3 tablespoons finely chopped onion

1/2 cup finely chopped leeks 1 clove garlic, finely chopped 2 tablespoons vegetable oil 1 1/2 cups chopped zucchini 1 1/2 cups chopped carrots 1 1/2 cups chopped potatoes 1/2 cup thinly sliced celery 1 can (28 oz.) whole tomatoes, chopped and undrained 5 cups chicken broth 1 can (16 oz.) Great Northern beans, undrained 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 teaspoon basil leaves 1 bay leaf 2 sprigs parsley 1 package (10 oz.) frozen peas 1 cup Kellogg's® All-Bran® Original cereal 3 tablespoons grated Parmesan cheese Snipped parsley
Inputs / Conditions / Prerequisites

garlic clove vegetable oil zucchini carrot potato celery tomato bean salt black pepper parsley peas parmesan

Steps
  • 1

    In 8-quart saucepan or stockpot, saute onion, leeks and garlic in oil. Add
    zucchini, carrots, potatoes and celery. Cook for 5 minutes, stirring frequently. Add tomatoes with liquid, chicken broth, beans, salt, pepper, basil, bay leaf
    and parsley. Cover and bring to boil. Reduce heat and simmer 20 minutes, stirring occasionally. Add peas. Simmer 10 minutes longer until vegetables
    are tender.

  • 2

    Remove bay leaf and parsley. Stir in KELLOGG'S ALL-BRAN cereal. Serve
    hot garnished with Parmesan cheese and snipped parsley.

Outputs
minestrone soup
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