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5 from 2 votes

Mom's Quinoa Minestrone With Corn

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
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Lunch
Cuisine: Italian
Servings: 6
Calories:
Author: Denise Bustard

Ingredients

  • 450 g Italian sausage
  • 1 large onion
  • 3 cloves garlic
  • ¼ cup white wine
  • 2 carrots chopped
  • 2 celery chopped
  • 1 540 mL can of diced tomatoes + juice
  • 4 cups chicken stock
  • 1 large bay leaf
  • ½ teaspoon basil leaves
  • ½ teaspoon dried oregano
  • 1 cup of canned corn
  • ½ cup quinoa

Instructions

  • Remove casings from sausage and cut into bite-sized pieces.
  • Cook sausage in a 4L pot over medium heat until browned, 5-8 minutes.
  • Remove sausage from pot, draining excess fat on a paper towel.
  • Drain remaining fat from the pan, leaving 2-4 teaspoons.
  • Add onion and sautee for 5 or so minutes, until soft and transluscent.
  • Add the garlic and heat, stirring frequently for one minute.
  • Add the wine and cook for one minute, scraping up all the brown bits from the bottom of the pot.
  • Add the carrots, celery, diced tomatoes, stock, basil, oregano and bay leaf.
  • Bring to a boil, reduce heat, and simmer for 20 minutes.
  • Add the corn and the quinoa, and cook until quinoa is cooked through, around 15 minutes.