Roasted Vegetable Stew One-Pot

Name: Roasted Vegetable Stew One-Pot
Ingredients: 6 tablespoons EVOO – Extra Virgin Olive Oil, divided; 3 medium (about 1 pound) yellow- or white-skinned potatoes, sliced 1/4-inch thick; Salt and pepper; 4 cloves garlic, sliced; 1 small onion, quartered and thinly sliced; 2 firm zucchini, seeded (if necessary) and sliced 1/4-inch thick; 2 tablespoons thyme, chopped; 1 28-ounce can San Marzano tomatoes, crushed by hand; A few leaves of basil, torn; 2 medium leeks, thin half moons; 10 to 12 artichoke hearts from 2 boxes, defrosted, patted dry and sliced or if fresh, thinly sliced and dressed in lemon juice; 1/4 cup parsley chopped; 2 to 3 ribs celery with leafy tops, thinly sliced; 1 quart chicken or vegetable stock; 1 chunk rind Parmigiano-Reggiano, plus some to top soup; 1/2 to 3/4 pound cremini mushrooms, sliced

Roasted Vegetable Stew One-Pot was pinched from <a href="http://www.rachaelrayshow.com/food/recipes/19413_roasted_vegetable_stew_one_pot/" target="_blank">www.rachaelrayshow.com.</a>

"Serves 4..."

INGREDIENTS

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6 tablespoons EVOO – Extra Virgin Olive Oil, divided

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3 medium (about 1 pound) yellow- or white-skinned potatoes, sliced 1/4-inch thick

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Salt and pepper

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4 cloves garlic, sliced

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1 small onion, quartered and thinly sliced

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2 firm zucchini, seeded (if necessary) and sliced 1/4-inch thick

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2 tablespoons thyme, chopped

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1 28-ounce can San Marzano tomatoes, crushed by hand

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A few leaves of basil, torn

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2 medium leeks, thin half moons

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10 to 12 artichoke hearts from 2 boxes, defrosted, patted dry and sliced or if fresh, thinly sliced and dressed in lemon juice

•

1/4 cup parsley chopped

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2 to 3 ribs celery with leafy tops, thinly sliced

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1 quart chicken or vegetable stock

•

1 chunk rind Parmigiano-Reggiano, plus some to top soup

•

1/2 to 3/4 pound cremini mushrooms, sliced

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