Once, I looked up what "minestrone" soup meant, since the recipes are so many and varied. It boils down to this: Menstra is Italian for soup and -one is a suffix meaning "the big one". So Minestrone is "the big soup", literally, but colloquially means a (usually) vegetable soup made up of whatever leftover vegetables are in season, plus some sort of pasta or rice. Thus, everyone's is different and so are the recipes. Its great though, because you can tweak it to be precisely to your taste.
My mom got this excellent recipe from Cooks illustrated; when I recreated it, this is how mine ended up:
3 carrots, peeled and chopped
1 sweet onion, peeled and diced
4 small ribs celery, chopped
1 baking potato, chopped
4 cups spinach leaves, sliced into strips
8 cups water
1 cup finely grated parmesean cheese
salt, pepper
28 oz can whole tomatoes, sliced
1 can cannelloni beans (white kidney beans)
whole wheat bowtie pasta
1. Finely chop all the vegetables (except the beans) and add to the soup pot with about 8 cups of water.
2. Cook on medium heat uncovered, stirring occasionally for about 1 hour
3. Add bow tie pasta, cook until al dente (8 minutes)
4. Add beans, heat and stir until temperature is even
5. Serve and enjoy
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