It was fun chopping all the vegetables (seven, not counting the canned tomatoes!) and adding them at different intervals.
My cookbook let me in a a little tip: "Minestrone, unlike most cooked vegetable preparations, is even better when reheated the following day." Great! So, I made up the soup, cooking the beans which had soaked overnight, and tucked it away in a tightly sealed container in the fridge for a couple days! An easy prep one day made for a super easy meal the next! (And I served some warmed up leftover focaccia from last night's pasta dinner!)
Of course, the day I served soup, it was the hottest day of our young Midwest spring, with the temperature reaching 80-some degrees! Oh, well!
(Note to self: Next time, cook the beans a bit longer before adding them to the soup.)