Baked Vegetable Soup

Name: Baked Vegetable Soup
Ingredients: 5 tablespoons extra-virgin olive oil; 1 pound Yukon Gold potatoes, halved and sliced 1/4 inch thick; 1 ½ teaspoons salt, divided; 2 medium zucchini, halved and sliced 1/2 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