Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      cups          chicken broth
   1                    bay leaf
   1      cup           cauliflower florets
     1/2                white cabbage -- shredded
   1      cup           broccoli florets
   2                    potatoes
   2                    carrots
   1                    turnip
   2                    leeks
   1                    generous teaspoon italian seasoning
                        salt and black pepper
     1/2  cup           romano cheese

Preparation:

Bring broth to boil. Add bay leaf. Turn down to simmer. Stir cauliflower, cabbage, broccoli, potatoes, carrots, turnips and leeks into broth. Add Italian seasoning. Simmer for a few minutes until vegetables are tender. Remove bay leaf. Season to taste with salt and pepper. Stir cheese into soup and serve with crusty bread. Approximately 8-10 minutes.