Italian Peasant Baked Vegetable Soup

5 tablespoons 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
4 medium stalks celery, thinly sliced
10 ounces baby bella mushrooms, quartered
4 cups (18 oz) artichoke hearts, thawed, if frozen, quartered
¼ cup chopped fresh parsley, plus more for garnish
1 (15 ounce) can diced tomatoes, with their juice
Shredded Parmesan for garnish
6 cups water
½ 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 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. 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 1¼ hours. Season with pepper and serve garnished with parsley and Parmesan, if desired.

Serving size: about 1¾ cups
Per serving: 204 calories; 10 g fat(1 g sat); 7 g fiber; 26 g carbohydrates; 5 g protein; 149 mcg folate; 0 mg cholesterol; 5 g sugars


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