I added silverbeet (Swiss Chard) to the minestrone because I love the idea of eating it. It's used in Guilanos Every Night Italian (which doesn't use beef broth but is not perhaps as rich - he does use bread at the bottom and olive oil on the top though).
It was all very nice. I've got a lot left over for the week. The good thing is the flavour improves in each.
I need to make some more beef broth. I like my minestrone with it, and I'm yet to make risotto.