Mom's Quinoa Minestrone With Corn| sweetpeasandsaffron.com @sweetpeasaffron #knorr #sponsored

one-potA simple, delicious, and comforting bowl of quinoa minestrone passed down from my mom!  Packed with vegetables, Italian sausage, corn and quinoa, this version is light enough for spring.

 

Disclosure: Thank-you Knorr for sponsoring this post, and for inspiring me to share my favourite childhood flavour memory with you!  All opinions are my own.

When you grow up, you will move away from home.  Whether you move across town, or across the country, or even across the world, home never really leaves you…a little bit of it is always with you!  All it takes is a taste of your mom’s cooking to bring a feeling, a memory, a comforting sense of home flooding back to you.

What does this say?  Flavour is not just taste…it is nostalgia…emotion…memory!  Also: the power of a home-cooked meal is so great that it sticks with a person for life.  Pretty incredible if you ask me!

For me, all it takes is a spoonful of my Mom’s minestrone soup, and I am magically transported back to the kitchen in my childhood home, sitting at our white kitchen table for lunch.  It is probably snowing outside, and we have most likely been out building snow forts, or maybe cross-country skiing.  There may have been a tag-along friend or two.  No matter how cold it was outside, after one spoonful of Mom’s minestrone, and we were warmed right up!  It is a safe, happy, warm and delicious memory!

Mom's Quinoa Minestrone With Corn

Apparently, I’m not alone here!  Knorr reports that for 70% of Canadians, the taste of their mother’s cooking brings back happy memories from childhood.

As a new mother, I find this inspiring!  I want to create great flavour memories for Kai, the same way my Mom created amazing flavour memories for me.

My Mom has always been a huge inspiration in the kitchen.  She has always believed in having healthy home-cooked meals where the family gathers around the table.  No TV, no phones, no distractions.  Just family, conversation, and delicious food!  Tasting her minestrone brings back memories of these simple, happy and carefree times.

Mom's Quinoa Minestrone With Corn

In case you need more convincing of the power of the flavour, check out Knorr‘s incredibly touching video, below.  I won’t spoil it for you, but let’s just say that there is nothing quite like your Mother’s cooking 😉

And, because I couldn’t resist walking down memory lane, I cooked up a batch of my Mom’s minestrone soup to share with you!  I made a few tiny substitutions resulting in this quinoa minestrone with corn: I swapped out the beans for corn, and the macaroni for quinoa…!  Since we’re heading into warmer weather, this quinoa minestrone version is a bit lighter.  Even with these substitutions, the flavour and essence of Mom’s minestrone is still completely there: packed full of veggies, Italian sausage, and tomatoes.  Hearty, delicious, and completely capable of bringing me back to that white kitchen table.

Grab a bowl and join me!

5.0 from 2 reviews
Mom's Quinoa Minestrone With Corn
 
Prep time
Cook time
Total time
 
There is nothing like a warm bowl of Mom's minestrone soup! Packed with veggies and Italian sausage, the pasta is swapped for quinoa, and the beans are swapped for corn, to make this a slightly lighter version
Author:
Recipe type: Soup
Serves: 6
Ingredients
  • 450g Italian sausage
  • 1 large onion
  • 3 cloves garlic
  • ¼ cup white wine
  • 2 carrots, chopped
  • 2 celery, chopped
  • 1 540mL can of diced tomatoes + juice
  • 4 cups chicken stock
  • 1 large bay leaf
  • ½ teaspoonbasil leaves
  • ½ teaspoon dried oregano
  • 1 cup of canned corn
  • ½ cup quinoa
Instructions
  1. Remove casings from sausage and cut into bite-sized pieces.
  2. Cook sausage in a 4L pot over medium heat until browned, 5-8 minutes.
  3. Remove sausage from pot, draining excess fat on a paper towel.
  4. Drain remaining fat from the pan, leaving 2-4 teaspoons.
  5. Add onion and sautee for 5 or so minutes, until soft and transluscent.
  6. Add the garlic and heat, stirring frequently for one minute.
  7. Add the wine and cook for one minute, scraping up all the brown bits from the bottom of the pot.
  8. Add the carrots, celery, diced tomatoes, stock, basil, oregano and bay leaf.
  9. Bring to a boil, reduce heat, and simmer for 20 minutes.
  10. Add the corn and the quinoa, and cook until quinoa is cooked through, around 15 minutes.

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