Close
Cook Time:40 minsAdditional Time:1 hrTotal Time:1 hr 40 minsServings:8Yield:8 servingsJump to Nutrition Facts
Cook Time:40 minsAdditional Time:1 hrTotal Time:1 hr 40 minsServings:8Yield:8 servings
Cook Time:40 mins
Cook Time:
40 mins
Additional Time:1 hr
Additional Time:
1 hr
Total Time:1 hr 40 mins
Total Time:
1 hr 40 mins
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)
Ingredients
5tablespoonsextra-virgin olive oil
1poundYukon Gold potatoes, halved and sliced 1/4 inch thick
1 ½teaspoonssalt, divided
2medium zucchini, halved and sliced 1/2 inch thick
2mediumleeks, white and light green parts only, thinly sliced (see Tip)
4medium stalks celery, thinly sliced
4cupsfrozen artichoke hearts (two 9-ounce boxes), thawed, or 10 fresh artichoke hearts, quartered
¼cupchopped fresh parsley, plus more for garnish
1(15 ounce) canno-salt-added diced tomatoes, with their juice
1(2 inch) pieceParmesan cheese rind, plus finely shredded Parmesan for garnish
6cupswater
½teaspoonground pepper
DirectionsPreheat 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.TipsTip: 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
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.TipsTip: 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.
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 ItPrint
Nutrition Facts(per serving)204Calories10gFat26gCarbs5gProtein
Nutrition Facts(per serving)
- 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.
