Heat oil in a pan and add crushed garlic, sauté for around 30 seconds. Add chopped onions and cook till they become translucent.
Next, add celery, carrots, potatoes and saute for 7-8 minutes. Add sweet corn and peas, saute for 2-3 minutes.
Add, tomatoes, tomato paste, mix and cook for 2-3 minutes. Once the tomatoes turn mushy add all the spices, herbs, and salt.
Cook for about a minute and then add the broth. Let the broth simmer for about 5 minutes.
Take around 2 ladles of vegetables cooked in the broth with a tablespoon of broth in a grinding jar. Let it cool for about 2-3 minutes and then grind it to a thick paste. (This is the secret of getting a perfectly thick consistency of minestrone soup. You can also use cornstarch to thicken the soup but adding vegetable paste gives a better taste).
Add the pasta, chopped spinach, kidney beans, and vegetable paste to the pot and cook for another 20 minutes.
Once ready, take out in a bowl and enjoy with your choice of bread.