Clean and chop your vegetables (carrot, squash, zucchini, tomatoes, and potatoes). Wash your spinach. Set everything aside to prepare your soffritto.
Mince the onion and the garlic, sauté them in enough olive oil until they get golden.
Add the rest of the chopped vegetables and the legumes; stir, and add the water just below the vegetables’ level.
Once the water boils, add the spinach and wait for it to be soft, add some salt and mix well.
Add the parmesan rind and mix a bit.
Set the heat low and, cover, let your minestrone cook for 20 minutes.
Once it is ready, serve your minestrone soup and add a pinch of pepper and a tablespoon of extra virgin olive oil on top.
