Low-Calorie • Vegetarian • Gluten-Free

Active 40 min

Total 1 hr 40 min

Baked Vegetable Soup

Originally prepared in the wood-burning hearths of Italian homes, this peasant-style soup is simple to make in a modern oven. Brimming with artichokes, mushrooms, zucchini and leeks, it 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 ¼ inch thick
• 1½ teaspoons salt, divided
• 2 medium zucchini, halved and sliced ½ 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

1. Preheat oven to 350°F.

2. Pour oil into a large ovenproof pot (about 6-quart) and arrange potato slices in an even layer over the oil. Sprinkle with ¾ teaspoon salt. Layer in zucchini, leeks, celery, mushrooms, artichoke hearts and ¼ cup parsley; sprinkle with the remaining ¾ 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.

3. Once boiling, transfer the pot to the oven and bake, covered, until the vegetables are tender, but still firm, 1 to 1¼ hours. Season with pepper and serve garnished with parsley and Parmesan, if desired.

Serves 8: about 1¾ cups each

Calories 204 | Fat 10g (sat 1g) | Cholesterol 0mg | Carbs 26g | Total sugars 5g  (added 0g) | Protein 5g | Fiber 7g | Sodium 529mg | Potassium 813mg.

Nutrition bonus: Vitamin C (45% daily value) | Folate (37% dv) | Vitamin A (26% dv).

Save the rinds from your Parmesan cheese when the wedges are spent and add them to soups and stews (as is done here) for a flavor boost.