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Parve
Easy
1 Hour, 30 Minutes
Diets 
This soup was inspired by one that I enjoyed at a restaurant. As soon as I got home I got to work crafting the perfect replica. Once you try it, you’ll understand why.
1 large onion, diced
1 package Manischewitz Minestrone Soup Mix
1 (16-ounce) bag frozen mixed vegetables
2 large Yukon Gold potatoes, chopped
4 stalks celery, sliced
1 (15-ounce) can Glicks Chickpeas, drained
9 cups water
1/3 cup Glicks Flour + 2/3 cup hot water, mixed to make a slurry
1/2 French baguette
1/2 cup Gefen Olive Oil
1 tablespoon Gefen Garlic Powder
1 teaspoon parsley flakes
1/2 teaspoon salt
In a large pot, stir together the onions, soup mix, frozen vegetables, potatoes, celery, chickpeas, water, and slurry.
Bring to a boil, then reduce heat to low and simmer one to two hours.
You can’t have soup without a cracker! These crostini (“toasts” in Italian) add the perfect amount of crunch to any bowl of soup.
Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with aluminum foil.
Slice baguette into 12 slices, each 1/2 inch thick.
In a small bowl, mix oil with garlic powder, parsley, and salt. Brush both sides of each baguette slice and place on the baking sheet in a single layer.
Bake 10 minutes, or until golden brown. Serve with soup.
Photography and Styling by Chay Berger
Ingredients sponsored by Evergreen
How Would You
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Do you add salt or any other seasonings?
The Manischewitz Minestrone Soup Mix has a flavor packet in there so that replaces all spice and salt 🙂
The soup was delicious but I did end up having to add about a tablespoon of salt and some pepper to the recipe.
Can this be frozen?
Sure