Springtime in Cambridge
Laura Palumbo-Hanson • Mar 02, 2018
March has arrived and here in Cambridge, we know that means we are facing our final push through a slump when it comes to the unavoidable topic of daily conversation: the weather.
Although we are excited to dive into fresh salads, light and fancy veggies and fruity deserts, our bodies still crave that nourishment from the chill. And with that, I offer you my cherished minestrone soup, perfect for that springtime transition bearing fresh veggies, while warming the soul.
What springtime weather also brings us in Cambridge—one of the most sought-after places to live in New England, is a shift to the housing market. While people have been successfully listing and selling homes this February, we are about to see that inventory multiply dramatically, as we do each spring season.
Provided here are both my minestrone soup recipe and insight to the Cambridge housing market—offering the tools you may need to decide if it is time to list or buy a home. Nourish your soul with soup and your mind with market data before the spring is officially here!
If you have any questions or feedback about this recipe or market report, I would be happy to chat at any time!
My Minestrone
1 large sweet onion (or yellow) chopped
1 celery heart (4-6 stalks) chopped
8 carrots scrubbed & coined
3 cloves garlic minced
3 bay leaves
1 small turnip peeled and 1inch chopped
2 quarts vegetable or chicken broth
2 quarts stewed, strained crushed tomato
1 quart water
2 small zucchini chopped
2 small summer squash chopped
3-6 shitake mushrooms, (stem removed and discarded) chopped
13oz can Cannellini beans, rinsed
13oz can Kidney beans, rinsed
4oz small pasta (I use gluten free quinoa pasta)
Salt and Pepper
In a large heavy bottomed soup pot, over medium heat, add OO, onion, celery and carrots- sweat ~ 6-8 minutes, add garlic, when fragrant add turnip, broth, tomatoes and water. Bring to a boil and add zucchini, squash, mushrooms and beans, return to a boil. Add pasta. Turn heat down to medium/low, when the pasta is cooked turn off and cover. Let rest 20-30 minutes.
Enjoy!
PS: I often add a rind of Parmigiano-Reggiano when I add the broth.
Enjoy,Laura Palumbo-Hanson
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