MINESTRONE SOUP Some people, and I am one , like this soup with small pasta added.

1/4 lb small pasta such as Tubetini , in boiling water for about six minutes. Add to soup about ten minutes before serving.

First you make a battuto:
Chop the following until everything is a paste...or use a food processor.
The Battuto
1/2 lb salt pork
2 tbsp fresh flat leaf parsley
1 Celery stalk
1 small carrot
1/2 clove garlic
4 tbsp olive oil placed in large soup pot.
Add the battuto to the pot with the oil and saute over medium heat until golden.
The Soup
1 qt vegetable stock , such as Kitchen basics brand
1 qt hot water
1 tsp salt
1 leek sliced
1 onion chopped
2 cloves garlic , finely chopped
3 tbsp olive oil
4 to 6 oz spinach
2 carrots chopped
1 celery stalk chopped
2 potatoes diced
1/2 lb green beans , 2 inch pieces
1/2 small zucchini sliced
10-12 broccoli florets
10-12 cauliflower florets
1 pkg frozen peas
14 oz can cannelini beans
3 plum tomatoes , peeled
1/2 cupĀ pesto sauce

Heat the olive oil in a small skillet and add the leek , onion and garlic. Heat until onions are soft. Add to the pot with the battuto .
Add the stock , hot water and salt to the pot.
Bring to a boil
Add the vegetables, except the peas, tomatoes and cannelini beans , and simmer for 15 minutes.
Stir in the peas, add the tomatoes.
Simmer for 5 to 8 minutes.
Add the pesto sauce and cannelini beans with liquid from the can .
Simmer for 10 minutes
Check for salt.
Let stand a few minutes and serve with grated parmesan cheese.