Stir in the garlic, herbs and bay leaf and cook another minute.
Add the beans, tomato sauce, frozen veggies, and broth and simmer for 10 minutes.
Gently stir in the pasta and cook an additional 15 minutes. The pasta will absorb some of the water and also slightly thicken the soup, which is what we want here.
Remove bay leaf and taste for salt (I don't add any, since the broth and tomato sauce are salty).
Serve with crusty bread and a sprinkle of Parmesan cheese.
Recipe by Eating Made Easy at https://eating-made-easy.com/easy-minestrone-soup/