This is a New York Times - Craig Claibourne- 1961 recipe, and a personal favorite.
1/2 pound dry white beans soaked in water overnight
1. Drain the beans and boil them in the salted water about one hour, or until tender. Drain.
2. Place the olive oil in a large kettle and add the salt pork, garlic, onion, leek, parsley and basil. Brown lightly. Add the tomato paste thinned with a little water and cook five minutes. Add the tomatoes, celery, carrots, potatoes, turnip, cabbage, zucchini, water, salt and pepper and cook slowly forty-five minutes to one hour. Add the beans.
3. Add the elbow macaroni and cook ten minutes, or until tender. Correct the seasonings and pour into heated bowl. Serve immediately, sprinkle with grated Parmesan cheese
Note: The number and kinds of vegetables used in making minestrone are optional. They may be included according to season.