Baked Vegetable Soup

By dhoffmanlatter

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

Preparation

Step 1

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