Now wash all the other veggies thoroughly and cut them into 1 cm squares. The cauliflower and/or broccoli should be cut into small florets and the leafy greens should be roughly chopped into bite sized pieces or smaller.
Put a pot of 6-7 cups of water on to boil.
In another larger pot, add 3 tablespoons of oil and saute the onion, carrot, and celery for 3 minutes. Next add the cauliflower and potatoes and let it cook for 5 minutes over low heat, stirring occasionally.
Now add the Cannellini beans, peas, zucchini, tomatoes, spinach and kale and or any other leafy or soft vegetables you have chosen.
Finally add the 6 to 7 cups of boiling water, or until the vegetables are completely covered.
Bring the minestrone to a boil, then cover with a lid, lower the heat and simmer slowly for 40 to 50 minutes.
Don’t overcook the vegetables. You want them to remain intact and maintain as much of their color as possible.
At the end of the cooking time, add salt and pepper to taste as well as chopped fresh basil or fresh parsley.
Serve in individual bowls with freshly grated Parmigiano Reggiano on top.