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.) 