You can make this a vegan/vegetarian Minestrone, by using a vegetable stock and replacing the meat with another can or two of beans, and omitting the Parmesan.

Quick Hearty Minestrone


  • 2 medium carrots, chopped
  • 1 cup chopped cabbage
  • 1 celery rib, thinly sliced
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 teaspoons vegetable oil
  • 2 cups beef or chicken stock
  • 2 cups water
  • 1(14.5 ounce) can Italian stewed or diced tomatoes, undrained
  • 1 small can tomato paste
  • 1 can beans, red kidney, or great northern, garbanzo, even green beans work well, drained.
  • 2-3 cups chopped leftover meat, like beef or pork roast, or chicken
  • 1 teaspoon dry oregano
  • 1-2 cups torn fresh spinach
  • 1 cup cooked gluten free macaroni or other short pasta
  • Salt and Pepper to taste
  • Fresh Grated Parmesan for Garnish


  1. In a large saucepan, saute carrots, cabbage, celery, onion and garlic in oil for 5 minutes.
  2. Add water, stock, tomatoes, tomato paste, beans, meat and oregano.
  3. Bring to a boil. Reduce heat. Simmer, uncovered, for 20-25 minutes or until vegetables are tender.
  4. Stir in spinach, macaroni, salt and pepper and heat through.
  5. Serve and garnish with Parmesan

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