Baked Italian soup

We will need:

400 grams each of potatoes, zucchini and tomatoes,

1 stalk of leeks,

200g petiole celery,

400g of mushrooms oyster mushrooms ,

Bundle parsley,

100 ml of olive oil,

100g parmesan cheese,

Salt and pepper to taste.

Method of preparation:

Slice randomly vegetables, chop parsley. Grease a cast iron pan with olive oil. Grate cheese on a fine grater. Lightly salt and pepper the vegetables. Mix everything. Put a layer of vegetables in a pan, add olive oil, sprinkle with some chopped parsley and grated cheese. Repeat the layers several times. Pour water or broth over the vegetables up to the top. Sprinkle with cheese and place in preheated oven at 170 ºC for about an hour. Before serving, sprinkle again with grated cheese.

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