Recipe: Baked Vegetable Soup
Ahhh Autumn. A time to welcome cooler temps and warmer foods. While my heart and body practically live for Summer (nothing pleases me more than sunshine and playing outdoors!), there is also something so satisfying about cozy socks, soft scarves, and enjoying my favorite cold-weather food – SOUP!
This hearty Italian soup is as good as it gets when it comes to comfort food. It’s packed with nourishing veggies, rich flavors, and topped with one of the all-time BEST garnishes – Parmesan cheese. Mmmmmmmm. Super simple and super duper delicious!
WHAT YOU NEED
5 T extra-virgin olive oil
1 lb Yukon Gold potatoes, halved and sliced ¼ inch thick
1 ½ tsp salt, divided
2 medium zucchini, halved and sliced ½ -inch thick
2 medium leeks, white and light green parts only, thinly sliced (see Tip)
4 medium stalks celery, thinly sliced
10 oz crimini mushrooms, quartered
4 cups frozen artichoke hearts thawed, or 10 fresh artichoke hearts, quartered
¼ cup chopped fresh parsley, plus more for garnish
1 (15-oz) can no-salt-added diced tomatoes, with their juice
1 (2-in) piece Parmesan cheese rind, plus finely shredded Parmesan for garnish
6 C water
½ tsp ground pepper
WHAT YOU NEED TO DO
Preheat oven to 350 degrees 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, 60-75 min. Season with pepper and serve garnished with parsley and Parmesan, if desired.
Yields 8 servings (about 1 3/4 cups each)
Tip:
Clean leeks well to be sure they're grit-free: After slicing, place in a bowl filled with water and swish around to release any sand or soil trapped between the layers. Scoop the leeks out of the bowl with a slotted spoon, leaving any sand or soil behind in the bowl. Drain well. Repeat as needed.