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I admit, sausages make me snicker like frat boy. “I miss Jack”- who can name the movie?

We lovefood reinvention at crunchtime. We start with a great summer meal: grilled chicken apple sausages, asian slaw, corn on the cob, and watermelon.
I buy the links at Whole Foods where they grind their own sausages (snicker) without nitrates or hormones, from real organic chicken breasts. I insist on smelling all the meat before I take it home with me (snicker) because, sadly I’ve purchased items that have taken a sorry turn far too often from the store that usually grants all of my grocery wishes. Better to be safe.

We grill twice as many sausages as we’ll need, because that luscious, smoky and sweet sausage will be reinvented into minestrone soup.

I’m partial to Tyler Florence’s Hunter Minestrone, but have modified it for my very own real food meal and offer options for speed and ease.

Sherri and Tyler’s Minestrone Soup (recipe)
Essential Version:

1. Chop and saute in 2 T olive oil:
2 celery ribs, 2 medium carrots, one onion
2. Heat:
1 qt chicken broth
1 qt vegetable broth
3. Slice:
3 grilled chicken apple sausages reinvention
4. Add to heated broth:
sauteed vegetables to broth.
1 (28 oz) can of chopped tomatoes
1 bay leaf
1 or 2 cans cannelloni beans
sausages

5. Salt and Pepper to taste. Heat together for 15 minutes and serve or freeze.

Radical version:

Saute the following herbs olive oil before adding the vegetables:
Thyme sprig, rosemary sprig and 8 fresh sage leaves
(Remove before serving)

Heat broth with 1 head of garlic – halved. Remove before adding vegetables to the broth.

Add:
1/2 bunch chopped fresh Italian parsley
1/2 pound partially cooked, small whole wheat rigatoni
Serve with:
grated Parmesan cheese