Minestrone is always finished with a final seasoning at the end of cooking, or at the table. The blend always includes but isn't limited to beans, potato, squash, leafy greens, cabbage of some sort, a generous amount of onion and herbs. Save the broth for where you can really taste it. With everchanging ingredients, taste always tells the tale. Keep tasting and you will know when the soup has reached its peak of flavor.
Minestrone is even better the second and third day.
Store covered in the refrigerator. Browning some of the vegetables and herbs in a little olive oil makes the minestrone taste richer. Almost anything works-leftover onion, chopped cabbage, the odd carrot, broccoli stems, lettuce leaves, kale or chard, garlic, sage, rosemary, bay leaves and so on. For even richer flavor, include a few ounces of cured meat, like pancetta, coppa or salami. The later in cooking that you add the saute, the bolder the soup tastes.