Preheat the oven to 350 degrees. In a large, ovenproof soup pot (at least 6 quart capacity), pour the oil, and arrange the potato slices on top. Sprinkle with sea salt and fresh pepper. Layer the remaining vegetables, sprinkling with chopped parsley, sea salt and fresh pepper. Pour the tomato sauce over the top, add the cheese rind, then add the water. (The vegetables will not be completely covered) Bring to a boil on top of the stove, then cover and transfer to the oven. Bake until the vegetables are just fork tender,
about 60 – 75 minutes. Serve in soup plates garnished with grated Parmesan cheese and chopped parsley. Makes 8 servings.