Rating: 3.73 stars
13 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 2

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.

Source: EatingWell Magazine, Soup Cookbook

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Recipe Summary test

total:
1 hr 40 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F.

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  • 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

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.

Nutrition Facts

about 1 3/4 cups
204 calories; protein 5.2g; carbohydrates 25.6g; dietary fiber 6.9g; sugars 5.3g; fat 9.6g; saturated fat 1.4g; vitamin a iu 1290.4IU; vitamin c 26.8mg; folate 148.6mcg; calcium 97.5mg; iron 1.7mg; magnesium 58.4mg; potassium 812.9mg; sodium 529.2mg; thiamin 0.2mg.

3 vegetable, 2 fat, 1/2 starch

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