It's unlike minestrone, whose tomato based broth has somehow become the American standard for vegetable soup.
The broth for this soup is much closer to traditional chicken soup. I use poultry spices (tarragon, thyme, savory, sage, ground cloves, marjoram and flat leaf parsley) plus dry white wine.
Veggies and aromatics include onions, garlic, mushrooms, celery, carrots, green beans, bok choy, frozen peas (added at the very end so they don't overcook), and whatever is in my freezer or fridge. I do add some canned diced tomatoes, but not enough to add even a pink tinge the broth.
When serving, I spoon the hot soup over fresh spinach, arugula and/or other greens, wilting them in the bowl.
As long as I'm going through the motions, it makes sense to make a big pot of soup (at least 12 cups of broth) and freeze leftovers in couple of quart size containers.
No cheese, though sometimes DH will shave a little parm over his.
