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Dairy
Easy
2 Hours, 10 Minutes
Diets 
Okay, let me explain how this works. It’s Purim afternoon, and you’re literally flying through town for mishloach manos deliveries, plus checking on the food that you’re making for the seudah. You’re hangry. Your kids are hangry. The only thing to eat is Purim junk. Along comes this soup package from your neighbor — separate containers of soup, veggies, cheese, pasta, and chickpeas. Lunch has arrived. Now here’s where variety comes in. Warm up some soup and veggies for yourself, and give your kids the macaroni and cheese. Or keep the whole package for yourself and pile your bowl with all the fixings! I used chickpeas instead of the beans featured in a classic minestrone soup because I can more easily see someone snacking on crunchy chickpeas on a Purim afternoon than digging into plain beans, if time doesn’t allow for a proper bowl of soup. Enjoy.
8 ripe tomatoes, cut into chunks
1 onion, cut into chunks
8 cloves garlic
3 and 1/2 tablespoons Tuscanini Olive Oil, divided
1 teaspoon salt, plus more for sprinkling
pepper, to taste
2 zucchini, cut into thin half-moons
4 red onions, cut into small chunks
3 carrots, cut into thin half-moons
3/4 teaspoon oregano, divided
1 and 1/2 tablespoons Bartenura Balsamic Vinegar
4 cups Manischewitz Vegetable Broth
2 stalks celery, cut into small pieces
2 cubes frozen basil or 2 tablespoons fresh chopped basil
1/4 cup frozen spinach, defrosted
mozzarella cheese, for serving
prepared crunchy chickpeas, for serving
macaroni, prepared according to package instructions, for serving
Preheat oven to 400 degrees Fahrenheit (or 250 degrees Celsius).
Arrange tomatoes and onion on a baking sheet. Scatter garlic cloves around the pan. Drizzle with one and a half tablespoons olive oil and season with salt and pepper to taste. Place in oven and roast for 30 minutes.
Put zucchini, red onion, and carrots onto another baking sheet. Drizzle with remaining two tablespoons olive oil, salt and pepper to taste, 1/4 teaspoon oregano, and one and a half tablespoons balsamic vinegar. Toss to coat evenly. Roast for 30 minutes.
When the tomatoes are finished roasting, pour all the contents of the baking sheet, including liquids, into a pot. Add four cups of vegetable broth and blend with an immersion blender. Add celery, basil, one teaspoon salt, 1/2 teaspoon oregano, and pepper to taste. Bring to a boil, then lower heat and simmer for 30–45 minutes over low heat, covered. Stir in spinach. Add the roasted veggies and stir.
Serve with cheese, chickpeas, and macaroni, or keep each element separate (including the roasted veggies) and package the soup, roasted veggies, mozzarella, crunchy chickpeas, and macaroni into containers for a hearty, mix-and-match Purim afternoon lunch.
Styling and photography by Sina Mizrahi
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Why do I not see any of the photos attached to your recipes?
Can you try to close your bowser and restart your phone?- let’s see if that helps.That’s super strange.