Baked Vegetable Soup
From EatingWell: September/October 2014
Originally prepared in the wood-burning hearths of Italian homes, this peasant-style healthy vegetable soup recipe is simple to make in a modern oven. Brimming with artichokes, mushrooms, zucchini and leeks, this easy soup heats up the house as it becomes the perfect warming meal.
- 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
- 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.
Tips & Notes
- 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.
Per serving: 203 calories; 10 g fat (1 g sat, 7 g mono); 1 mg cholesterol; 25 g carbohydrates; 0 g added sugars; 6 g total sugars; 5 g protein; 6 g fiber; 529 mg sodium; 815 mg potassium.
Nutrition Bonus: Vitamin C (52% daily value), Folate (37% dv), Potassium (23% dv), Vitamin A (22% dv), Magnesium (15% dv)
Carbohydrate Servings: 1 1/2
Exchanges: 1/2 starch, 3 vegetable, 2 fat
More From EatingWell
In celebration of EatingWell's 10th anniversary we picked our...
These easy weeknight suppers are inspired by the bountiful...
Take advantage of summer's bounty of fresh produce with these...
Muffin tins are great for making more than just muffins,...
Use your charcoal grill or gas grill for more than just...
Potato salad is a favorite summer dish, but classic versions...
It’s no wonder that the Mediterranean diet is considered to...
Enjoy the world’s healthiest diet with these delicious...
Make your own pickles! Get the most out of summer’s bounty by...
Berries and fresh summer fruit star in our healthy homemade...
Pork tenderloin is an easy and healthy addition to your...
Our healthy pepper recipes, including recipes for bell...
Fresh, sun-ripened tomatoes not only taste wonderful, they...
For a quick and healthy dinner, make one of our easy stir-fry...
While nothing quite beats eating quickly boiled or grilled...
From healthy blueberry muffins and blueberry pancakes topped...
- Ease of Preparation
- Total Time
- More than 1 hour
- 8 or more
- September/October 2014