1. Prepare the Ingredients:

• Dice the onion, garlic, carrots, celery, zucchini, and potato into bite-sized pieces. Cut the green beans into 1-inch pieces and chop the spinach or kale.
• Drain and rinse the cannellini beans and set aside.
• If using dry pasta, set it aside (you will add it to the soup later). For quicker prep, you can use small pre-cooked pasta.

2. Cook the Vegetables:

• Heat the olive oil: In a large pot or Dutch oven, heat the olive oil over medium heat.
• Sauté the onion and garlic: Add the diced onion and garlic to the pot, sautéing until softened and fragrant, about 5 minutes.
• Add the root vegetables: Stir in the diced carrots, celery, and potato. Cook for another 5-7 minutes, stirring occasionally, until the vegetables start to soften.

3. Add the Rest of the Ingredients:

• Add the zucchini, green beans, and tomatoes: Stir in the zucchini and green beans, then pour in the canned tomatoes (with their juices).
• Add the broth and beans: Pour in the vegetable broth and bring the mixture to a simmer. Add the cannellini beans, oregano, and basil. Season with salt and pepper to taste.
• Simmer: Allow the soup to simmer gently for 25-30 minutes, or until all the vegetables are tender. Stir occasionally to make sure nothing sticks to the bottom of the pot.

4. Add the Pasta and Spinach:

• Cook the pasta: Add the pasta to the simmering soup. Stir occasionally and cook for 10-12 minutes, or according to the pasta package instructions, until the pasta is tender. If using leftover pasta, you can add it directly in the final steps and heat through.
• Stir in the spinach: Add the chopped spinach or kale in the last few minutes of cooking, letting it wilt into the soup.

5. Finishing Touches:

• Taste and adjust seasoning: Taste the soup and adjust the seasoning with more salt, pepper, or herbs if necessary. If you like, add a splash of balsamic vinegar for extra depth and flavor.
• Serve: Ladle the minestrone soup into bowls. Top each bowl with grated Parmesan cheese, if desired, and garnish with fresh basil or parsley.