Categories: Soup- Stew- Chowder- Chili
Ingredients
- 5 Tbsp. extra-virgin olive oil
- 1 lb. Yukon Gold potatoes, halved and sliced 1/4 inch thick
- 1 1/2 tsp. salt, divided
- 2 medium zucchini, halved and sliced 1/2 inch thick
- 2 medium leeks, white and light green parts only, thinly sliced
- 4 medium stalks celery, thinly sliced
- 10 oz. crimini (baby bella) mushrooms, quartered
- 4 cups frozen artichoke hearts (two 9 oz. boxes), thawed, or 10 fresh artichoke hearts, quartered
- 1/4 cup chopped fresh parsley plus more for garnish
- 1 15 oz. 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 tsp. ground pepper
Directions
-
Preheat oven to 350 degrees.
-
Pour oil into a large ovenproof pot (about 6-quart) and arrange potato slices in a even layer over the oil.
-
Sprinkle with 3/4 tsp. salt, layer in zucchini, leeks, celery, mushrooms, artichoke hearts and 1/4 cup parsley. Sprinkle with remaining 3/4 tsp. salt. Pour tomatoes over 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 salt and pepper and serve garnished with parsley and Parmesan, if desired.