My mom's version of minestrone soup, made with things you already have in your pantry or freezer. This is a hearty soup that can easily stand in as dinner, and has a vegetarian/vegan option.
Place a 5-6 quart pot over medium heat, and add the olive oil, heating for about 1 minute. Add the onions, and saute for 1-2 minutes.
Add the garlic, tomatoes, chickpeas, kidney beans, and chicken broth (or vegetable broth/water). Bring to a boil and reduce to a simmer.
Add the spinach, still frozen, and bring back to a simmer. Add pasta and simmer for another 5 minutes until flavors come together. Season with salt and pepper to taste.
Serve in bowls, garnished with parmesan cheese.