Baked Vegetable Soup

Baked Vegetable Soup
Baked Vegetable Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 5

    tablespoons extra-virgin olive oil

  • 1

    pound Yukon Gold potatoes, halved and sliced 1/4 inch thick

  • 1 1/2

    teaspoons salt, divided

  • 2

    medium zucchini, halved and sliced 1/2 inch thick

  • 2

    medium leeks, white and light green parts only, thinly sliced (see Tip)

  • 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

  • 1/4

    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

  • 1/2

    teaspoon ground pepper

Directions

Preheat oven to 350°F. Pour oil into a large ovenproof pot (about 6-quart) and arrange potato slices in an even layer over the oil. Sprinkle with 3/4 teaspoon salt. Layer in zucchini, leeks, celery, mushrooms, artichoke hearts and 1/4 cup parsley; sprinkle with the remaining 3/4 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. Once boiling, transfer the pot to the oven and bake, covered, until the vegetables are tender, but still firm, 1 to 1 1/4 hours. Season with pepper and serve garnished with parsley and Parmesan, if desired

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