Healthy Recipes Soup Baked Vegetable Soup 3.8 (16) 16 Reviews 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. By Jane Black Jane Black Jane Black is a food journalist whose EatingWell article “The Guru of Grass-Fed Beef” won the International Association of Culinary Professionals Bert Greene Award in 2015. Jane has won a James Beard Award for her podcast, Pressure Cooker, and is executive producer of the podcast Longer Tables with José Andrés. Jane has been a reporter for CNET and BusinessWeek, senior producer at BBC News, food editor at Boston Magazine and staff writer for The Washington Post’s food section. Her writing has been published by the Wall Street Journal, The New York Times, the Chicago Tribune, HuffPost and others. In her free time, Jane loves to travel, especially to Italy. EatingWell's Editorial Guidelines Updated on April 18, 2024 Tested by EatingWell Test Kitchen Tested by EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. Meet the EatingWell Test Kitchen Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD Breana Lai Killeen, M.P.H, RD, is a Chinese and Jewish chef and dietitian who has worked in all facets of the food world. She is a recipe developer, culinary nutritionist and marketing specialist with more than 15 years of experience creating editorial and digital content for top food and kitchen brands. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Cook Time: 40 mins Additional Time: 1 hr Total Time: 1 hr 40 mins Servings: 8 Yield: 8 servings Nutrition Profile: Healthy Immunity High-Fiber Vegetarian Gluten-Free Low-Calorie Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 5 tablespoons extra-virgin olive oil 1 pound Yukon Gold potatoes, halved and sliced 1/4 inch thick 1 ½ 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 ¼ 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 ½ teaspoon ground pepper Directions 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, 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. Originally appeared: EatingWell Magazine, Soup Cookbook Rate It Print Nutrition Facts (per serving) 204 Calories 10g Fat 26g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Serving Size about 1 3/4 cups Calories 204 % Daily Value * Total Carbohydrate 26g 9% Dietary Fiber 7g 25% Total Sugars 5g Protein 5g 10% Total Fat 10g 12% Saturated Fat 1g 7% Vitamin A 1290IU 26% Vitamin C 27mg 30% Folate 149mcg 37% Sodium 529mg 23% Calcium 98mg 8% Iron 2mg 9% Magnesium 58mg 14% Potassium 813mg 17% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.