• olive oil
• pancetta
• spanish onion, diced
• carrot, diced
• celery stalks, sliced
• garlic cloves, chopped
• chicken broth
• can plum tomatoes, crushed fine by hand
• water as necessary
• salt & pepper to taste
• Italian Seasoning
• red pepper flakes
• thyme
• chick peas, cooked
• cabbage, shredded
• kale leaves or swish chard, chopped
• bay leaves
• ditalini or other pasta
• parmigiano-reggiano
• extra virgin olive oil
• flat leaf parsley

Note that one really shouldn't have a Minestrone recipe as the soup is never made the same way. Take this as a starter and use what you have on hand.

Heat oil over medium heat in soup pot. Add pancetta and cook until just starting to brown. Add onion, carrot, and celery and cook until onion is translucent. Add garlic and cook for a bit.

Add broth and crushed plum tomatoes and bring to boil. Reduce to simmer. Throughout the cooking process, if the broth gets to thick, add water.

Season with salt, pepper, Italian seasoning, red pepper flakes, and thyme.

Add chick peas, cabbage, and kale. Add bay leaves. Simmer until cabbage and kale is close to done.

Add the pasta and cook until done.

Season to taste. Add the parigiano, EVO, and parsley.

Preparation time: 10 minutes
Cooking time: 1 hour

This is based on Art Linkletter's recipe.

Source, with my additions and modifications.

Recent upgrades based on Chef John's Guidance