INGREDIENTS
2
boxes 4 cups frozen artichoke hearts, frozen
4
medium stalks Celery
10 oz
Cremini
2
Leeks, medium
1/4 cup
Parsley, fresh
1 15 ounce can
Tomatoes, no-salt-added
1 lb
Yukon gold potatoes
2
Zucchini, medium
1/2 tsp
Pepper, ground
1 1/2 tsp
Salt
5 tbsp
Olive oil, extra-virgin
1
2-inch piece Parmesan cheese, rind
6 cups
Water