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