This probably isn't my favorite, but it is my own original recipe of Minestrone Soup. I added ingredients to my Mom's old recipe, and changed some others to make it "user friendly", such as canned broth, rather than making your own stock. I haven't made it in quite some time myself.
1 large chopped onion
1/4 pound string beans, cut into 1/4" pieces
2 cloves garlic, chopped
2 stalks celery, chopped
2 medium carrots, chopped
2 medium parsnips, chopped
2 small zucchini, chopped
2 cups shredded cabbage
16 ounces can chick peas
2 (16 ounce) cans chicken broth
1 - 2 beef bouillon cubes, dissolved in 1 -2 cups water
8 ounces tomato sauce
4 - 8 ounce packages #26 tubetini macaroni
1 teaspoon (+/-) salt
1 teaspoon (+/-) freshly ground pepper
1 teaspoon (+/-) thyme
1/2/ teaspoon (+/-) celery salt
2 bay leaves
For the pesto:
1 - 2 Tablespoons bacon grease
1 - 2 Tablespoons crushed basil
1 - 2 Tablespoons crushed garlic
Saute as many or all of the fresh vegetables as desired in olive oil and/or butter.
Add broth and rest of ingredients.
Make the pesto and drop into soup to taste.
Add spices and salt and pepper to taste.
Heat until egetables are tender and macaroni is cooked.