Winter Soup : Minestrone with pasta

Cut celery, carrots, onions and leeks, fennel (with petioles), put in a saucepan and fry in olive oil for 10 minutes. Add 1 can of canned chopped tomatoes, 100 g of tomato paste and 8 glasses of water. Seasoned with salt and pepper, you can add a little grated parmesan crust - this will make the soup spicy. We would like to boil and boil for 30 minutes on low heat. Add 0.5 cups short pasta, a little spinach leaves (optional) and cook another 15 minutes. Served with parmesan cheese.