I made minestrone today for dinner. I don't use a set recipe and it's a bit different each time depending on what's in the fridge, etc., but here's how I made it today:
In a big pot, I sauteed an onion for about 20 minutes in a little olive oil and then added 2 celery stalks, chopped up fairly fine and sauteed a bit more til celery started to soften.
I added a teaspoon of salt and a couple tbsps of pesto, a third of a large jar of Lloyd Grossman's tomato sauce that needed using up, a tin of tomatoes (I'd use two tins if I hadn't used Lloyd's), two tsps on Italian seasoning, one tsp of chili powder, and a veggie stock cube.
I added the rest of my veggies (all chopped fairly small, but not tiny) which were one pepper, two carrots, one courgette, a pack of flat green beans (not sure of the real name), and added water to cover. Obviously you can use any veggies you like or have on hand. Other times I've used broccoli, green beans, kale, mushrooms, butternut squash, leeks.
I bring it all to a boil and simmer until the veggies are tender, adding water as it cooks down. When it's done I add a tin of beans (any kind you like, add two tins if you want it more bean-y) and a few handfuls of already cooked small pasta like elbow macaroni.
