Argyle & Minestrone

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Its fall...finally. I am not a summer kind of gal. In fact, I count down the days until summer is over and cooler weather arrives. Its odd, I know. I actually think this time of year might be my favorite. Its is just on the cusp of fall...the anticipation is still in the air. The leaves are just beginning to turn but haven't yet. The evenings are cool and crisp and the days are warm and breezy.

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I hadn't posted any family photos recently...umm...most of them turn out like this.

Our summer smoothies and salads are taking a backseat now to some fall standards. One of our favorites is a simple Italian Minestrone we make over and over again during the autumn and winter months. I tweak it occasionally (depending on what's in the fridge that day). Make a big pot of it. The leftovers taste even better on day two and three.

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(forgive the absence of beautiful food photography. Dinnertime + 4 hungry boys= "in the moment" food photography ;)

Italian Minestrone

1 pkg. Lean Italian Turkey Sausage
Diced Carrots & Potatoes (the amount varies between 1/2 cup and 1 cup of each depending on the laziness factor that day)
1 lg. can of Petite Diced Tomatoes
4 cups Chicken Stock
Thinly shredded Cabbage (again...anywhere between 1-2 cups)
Salt & Pepper
1 can Great Northern Beans

Brown sausage in large stock pot. Drain fat and place in a bowl. Set aside. Saute potatoes and carrots for 10 minutes in the same stockpot. Add canned tomatoes and chicken stock. Simmer 15 minutes. Add cabbage and beans. Cook until potatoes are soft and cabbage is wilted. Season with salt and pepper. Serve with shredded Parmesan cheese. Enjoy!