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.
Serves 6
1 large onion, diced
1 package Kemach minestrone soup mix
1 (16-oz.) bag frozen mixed vegetables
2 large Yukon Gold potatoes, chopped
4 stalks celery, sliced
1 (15-oz.) can chickpeas, drained
9 cups water
1/3 cup flour + 2/3 cup hot water, mixed to make a slurry
1. In a large pot, stir together the onions, soup mix, frozen vegetables, potatoes, celery, chickpeas, water, and slurry.
2. Bring to a boil, then reduce heat to low and simmer 1–2 hours.
Crispy Garlic Crostini
You can’t have soup without a cracker! These crostini (“toasts” in Italian) add the perfect amount of crunch to any bowl of soup.
Serves 4-6
1/2 French baguette
1/2 cup olive oil
1 tablespoon garlic powder
1 teaspoon parsley flakes
1/2 teaspoon salt
1. Preheat oven to 375°F. Line a baking sheet with aluminum foil.
2. Slice baguette into 12 slices, each 1⁄2 inch thick.
3. 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.
4. Bake 10 minutes, or until golden brown. Serve with soup.
Photo by Chay Berger
Ingredients thanks to Evergreen Lakewood
Featured in the Whisk by Ami Magazine
