Mamma Mia Minestrone

As the temps start to chill I look forward to the belly and home warming recipes. I’ve always loved making soups as a hearty, healthy and filling dinner. I’ve always loved all of the yummy Italian soup staples – Italian Wedding Soup, Lentil Soup, Zuppa Toscana and of course Minestrone.

As my readers know, I often go to FoodNetwork Magazine for new weeknight recipes. I recently saw a different twist on Minestrone in their mag and decided to try it. It came out amazing, it was simple and flavorful, due to the fresh Italian sausage I used. My family is not a fan of kale so I used spinach instead and used pork, not turkey sausage. Other than that I stuck to the recipe. We made it with this moist and sweet corn bread I had had recently at a Halloween event, it was a great pairing. So if you need an easy weeknight dinner that will soothe the soul, check this out!

Also here is the recipe for the cornbread:

Sweet Cornbread

  1. 1 1/2 cups all-purpose flour
  2. 2/3 cup granulated sugar
  3. 1/2 cup Albers® White or Yellow Corn Meal
  4. 1 Tbsp baking powder
  5. 1/2 tsp salt
  6. 1 1/4 cups milk
  7. 2 large eggs, lightly beaten
  8. 1/3 cup vegetable oil
  9. 3 Tbsp butter or margarine, melted
  1. PREHEAT oven to 350°F. Grease 8-inch square baking pan.
  2. COMBINE flour, sugar, corn meal, baking powder and salt in medium bowl. Combine milk, eggs, vegetable oil and butter in small bowl; mix well. Add to flour mixture; stir just until blended. Pour into prepared baking pan.
  3. BAKE for 35 minutes or until wooden pick inserted in center comes out clean.

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