First let the Pasta cook until al dente. Meanwhile chop the onion and the garlic clove and glaze them in olive oil. Add the optional vegetables (carrot and celary) in diced form and briefly sauté.  Then add about 1 l vegetable stock, boil it and cook until al dente. At the end add the handfull of diced tomatoes, leaf spinach and al dente pasta and heat them, Flavour the Minestrone with salt & pepper and fill in big plates. Garnish with rasped Parmesan.

.s. cookingCatrin