How to fix the protein content of my minestrone? I love minestrone, but am concerned that it doesn't contain enough protein. It usually contains pasta, tomato, zucchini, savoy cabbage, carrots and garlic.

What could I add to enhance the protein content while retaining the taste and feel of the soup?
I noticed you didn't mention beans, which are fairly common in minestrone.

Cannellini beans are most typical, but you could experiment with others (garbanzo, fava beans, etc.)