I find that this basic recipe is a foundation for success with a winter (or summer) minestrone.  It can have whatever you have on hand thrown with the amounts listed being negotiable!  I've adapted it in several times with success each time.  Here's what I usually start with:

1 cup white beans or lentils or other legume
2-4 strips bacon, chopped
1 cup onions, chopped
2 cups carrots, peeled and chopped
3-4 cups cabbage, shredded
1 pound potatoes, peeled and chopped (large)
1-2 cups zuchinni, chopped
2-3 cloves garlic, minced
2 cups tomatoes, chopped or pureed
2-4 cups broth and/or water
chopped cooked pork (optional)
salt and pepper to taste
sour cream to dollop on top

Cook beans or lentils according to package.  Saute bacon, onions, and carrots, stirring, for 10 mins.  Add cabbage, potaotes, garlic, and zuchinni.  Saute another 5 minutes.  Add tomatoes, broth, and water.  Bring to boil, reduce heat, cover and simmer until all veggies are tender.  Add optional pork and salt and pepper to taste.  Serve hot with dollops of sour cream in each bowl.