I went looking for a minestrone soup recipe the other day as I wanted to have a summer veggie savory soup.  The problem is, none of the recipes were really what I was looking for.
I found one recipe on cooks.com that involved buying two cans of condensed soup, pitching them into a pan, and adding frozen veggies.  While this may be slightly better than just opening the can, it really doesn't count as cooking in my book.  The funniest thing was as this was advertised as "The Best Minestrone" soup recipe ever.  It was quick and easy, but in my opinion, that does not make it the "best".
So after searching for a while, I combined about four recipes and came up with this one:

Minestrone Soup

32 oz Beef Broth Low Sodium
1 TBL butter
1 carrot, sliced
1 zucchini diced
1 onion, diced
1 can white kidney beans
1 cup small pasta such as Ditali
1 can diced tomato or 1 large fresh tomato.
1 can tomato paste
1 bunch of fresh spinach, shredded to equal about two cups
1/4 cup parm cheese to sprinkle on top
Salt and Pepper to taste

Saute carrot and onion in 1 TBL butter.  Then add 32 oz of beef broth, diced tomato and tomato paste. .  Bring to a simmer and allow to simmer for about 10 minutes.  Then add kidney beans, zucchini, and pasta.  Allow to simmer on low for 10 more minutes or until pasta is done to your liking.  The last few minutes add a few handfuls of shredded spinach.  Sprinkle parm over the top and serve with your choice of crusty bread.