My best minestrone soup

I got a recipe and then tweeked it to make it mine. I love it because you can add or take out anything you like. This is especially great to make in the summer when the veggies are plentiful (and cheap if you go to the Farmer's Mkt).

INGREDIENTS
extra virgin olive oil
4 Italian turkey sausages, in small pieces (omit if you are vegetarian or vegan)
half of a tiny can of tomato paste
1 cup chopped onion
2 tablespoons minced garlic
1 bag of frozen peas and carrots
1 teaspoon dried oregano
1 of the very big cans chopped canned tomatoes (28oz maybe)
2 boxes of chicken stock (or veggie if you are vegetarian or vegan)
1 can Cannellini Beans, with liquid
1 can Red Kidney Beans, drained
A few zucchini washed and cut into pieces
A few yellow squash washed and cut into pieces
2 cups baby spinach
1 box of elbow macaroni (I use Barilla Plus Elbow Mac)
2 tablespoons pre-packaged basil pesto
grated Parmesan cheese

First, I cook the sausage, put it aside, and then sauteed the tomato paste, onion, squash, and zucchini for a couple of minutes. Then, I added two boxes of chicken stock and the sausage to a giant pot (this makes a lot of soup). I add all of the veggies including the beans and tomatoes-and the seasoning. Once it comes to a boil, I add the dry pasta and let it cook in the liquid. I stir in the spinach at the end and just let it wilt. When serving, I put the basil pesto on top and some parm cheese (def not freshly grated but freshly shaken out of the plastic thing).