As I have often said, purists will most certainly find an issue with many of my dishes. I'm sure your grandma or other relative has a "better" minestrone recipe and that is okay. Mine is good and as long as my family likes it and I can pass on a healthy dish to some others I am one happy camper.
1 - 25 ounce can of italian (chopped) tomatoes (oil, salt and sugar free)
1/2 onion coarsley chopped (I used red)
2 zucchini's sliced in half moons
2 ribs of celery sliced thin
1/2 cup diced carrots
1 tablespoon "italian seasoning"
1 - 15 oz can cannelini beans drained and rinsed (sub with kidneys or chick peas)
1/2 cup chopped parsley
3 cloves of crushed garlic
2 cups fresh baby spinach
1 quart of water
salt to taste
"fry" the onion, zucchini, celery, and garlic in the bottom of a soup pan with a little bit of water for 3 minutes. Add the water, tomatoes, and carrot and bring to a simmer. Toss in the parsley and herbs and continue to simmer for 15 minutes. Add the beans and spinach and cook until spinach is wilted but still bright green.