Bright orange carrots, a light tomato broth with beans and sausage. All of this topped off with a springtime green parsley and Parmesan cheese puree. What more could you want other than for the snow to hurry up and melt?

I am sure I can speak for everyone here on Cape Cod, “If I hear talk of another “Nor’easter” predicted this month, I am going to scream!” So, here’s to the arrival of Spring. At least it says so on the calendar, even if the weather doesn’t want to cooperate!

Vegetable Minestrone with Parsley Parmesan Puree

1 tablespoon olive oil

6 Italian chicken sausages, taken out of the casings

4 medium sized carrots, peeled and sliced

2 celery stalks, chopped

1 large onion, chopped

3 cloves garlic, minced

2 15 oz. cans cannellini beans, drained and rinsed

1 14.5 oz. can diced tomatoes

1 14.5 oz. can tomato puree

4 cups chicken broth

1 Parmesan cheese rind (optional)

salt and pepper

1 medium sized zucchini, chopped

Place a large soup pot over medium heat. Add olive oil and sausage. Chop up the sausage with a spoon as it browns, 5-7 minutes. Add the carrots, celery and onion. Continue to cook for 5 more minutes until the onion softens. Season with salt and pepper. Add the garlic, beans, tomatoes, chicken broth and Parmesan rind (if using). Bring to a boil then reduce the heat to low and cook for 20 minutes until the carrots begin to soften. Add the zucchini and heat for 10 more minutes. Remove Parmesan rind. Serve topped with Parsley Parmesan Puree (recipe below) and crusty bread.

Parsley Parmesan Puree

leaves from one large bunch of parsley

1/4 cup grated Parmesan cheese

1/4 cup olive oil

juice from 1/2 lemon

1 teaspoon cider vinegar

1/2 teaspoon black pepper

2-3 dashes Tabasco sauce

Place all ingredients in a food processor or blender. Puree until smooth. Use as topping for soups or as a vegetable dip. Can also be eaten by the spoonful.