I know it is a cliché, but this soup really can be made in less than an hour and tastes like it simmered all day. Minestrone lends itself to variations, so improvise with the ingredients that you have on hand. If you were wise enough to freeze pesto at the end of the summer, you can turn this soup into Minestrone alla Genovese by stirring about 1/4 cup of the pesto into the pot just before serving.