Baked Vegetable Soup
eatingwell.com
eatingwell.com
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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

Instructions

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