Mmmminetsrone! (minus the pasta)

Why have I never made minestrone before? Super easy, super tasty! Of course, living in a small flat and having a sparsely furnished kitchen has its limitations (ie I ran out of space in my only soup pot and had to forgo the pasta). But, in the end, I was able to muster up a mighty fine minestrone! Want the recipe? Easy! (note: for the vegetables, feel free to use your own discretion)
3 T olive oil (give or take)
4 cloves garlic (finely chopped)
1 1/2 onions (chopped)
2 1/2 carrots
1 medium zucchini
Some kale (again, use your discretion. If you want more kale, add more kale!)
1 t (a generous t) garlic powder

1 t onion powder

2 t oregano

Some fresh basil (chopped) (or dried if you don't have fresh)

Some salt, some pepper

1 1/2 cups fresh tomatoes
1 can diced tomatoes
2 1/2 - 3 cups vegetable stock
1 can cannelloni beans
1 can barlotti beans
Some pasta (optional..)

First things first! Chop up all the vegetables (whatever size, I like mine a bit chunky)
Heat the olive oil on medium heat then toss in that fresh garlic to infuse the oil (about 1-2 min).
Add the onions, carrots, zucchini, kale, garlic powder, onion powder, oregano, fresh tomatoes, basil, and some salt and pepper. Allow it to saute for a few minutes (about 10), stirring regularly.
Add the diced tomatoes, vegetable stock, and beans (and pasta if you're using it). And that's it! (well, almost..). Stirring every so often, let that mixture simmer (you may have to lower the heat). (*Pause to enjoy that fresh soup smell as it fills your flat*). Cook to your own preference (I usually check the carrots for optimal softness -but not tooooo soft. If you're using pasta, then test to make sure the pasta is cooked to your liking). And that's it! To serve -how about some fresh grated parmesan and a nice crusty hunk of artisan-style bread.