Soak dry beans the night before and pre-cook them before adding them to your minestrone. If you use canned beans, you can skip this step.
Cut potatoes, cauliflower, pumpkin and zucchini into ½ inch cubes, slice the leek in half lengthwise than slice them into thin rings, cut tomatoes into small pieces. Chop carrots, celery, and garlic in a food processor or grate them.
Sauté your carrot-celery-garlic puree in a pot with the oil over medium heat. Cook until most of the liquid has evaporated, then add bacon and continue to sauté for 2-3 minutes.
Add all the chopped vegetables, green peas and beans.
Pour just enough water to cover it, add Parmesan rind (optional) and salt to taste. Cover with a lid and simmer for about 50 minutes until every vegetable gets soft.
Add chopped parsley and basil before serving, and just a small amount of extra virgin olive oil.