Baked Vegetable Soup

Originally prepared in the wood-burning hearths of Italian homes, this peasant-style healthy vegetable soup recipe is simple to make in a modern oven. Brimming with leeks, this easy soup heats up the house as it becomes the perfect warming meal.

Prep/Cook Time: 1 Hour 40 Minutes, Servings: 8

Ingredients

• 5 tablespoons extra-virgin olive oil
• 1 pound Yukon Gold potatoes, halved and sliced ¼-inch thick
• 1½ teaspoons salt, divided
• 2 medium zucchini, halved and sliced ½-inch thick
• 2 medium leeks, white and light green parts only, thinly sliced
• 4 medium stalks celery, thinly sliced
• 10 ounces cremini (baby bella) mushrooms, quartered
• 4 cups frozen artichoke hearts (two 9-ounce boxes), thawed, or 10 fresh artichoke hearts, quartered
• ¼ cup chopped fresh parsley, plus more for garnish
• 1 15-ounce can no-salt-added diced tomatoes, with their juice
• 1 2-inch piece Parmesan cheese rind, plus finely shredded Parmesan for garnish
• 6 cups water
• ½ teaspoon ground pepper

Directions

1. Preheat oven to 350°F.
2. Pour oil into a large ovenproof pot (about 6-quart) and arrange potato slices in an even layer over the oil. Sprinkle with ¾ teaspoon salt. Layer in zucchini, leeks, celery, mushrooms, artichoke hearts and ¼ cup parsley; sprinkle with the remaining ¾ teaspoon salt. Pour tomatoes over the vegetables and nestle Parmesan rind into them. Add water (the vegetables will not be completely submerged), cover and bring to a boil over high heat.
3. Once boiling, transfer the pot to the oven and bake, covered, until the vegetables are tender, but still firm, 1 to 1¼ hours. Season with pepper and serve garnished with parsley and Parmesan, if desired.

Nutritional Information

Per Serving: 203 calories; 10 g fat (1 g sat, 7 g mono); 1 mg cholesterol; 25 g carbohydrate; 0 g added sugars; 6 g total sugars; 5 g protein; 6 g fiber; 529 mg sodium; 815 mg potassium

© Dotdash Meredith. All rights reserved. Used with permission.