Recipe: Hearty Vegetable Soup
Chicken soup without the chicken.  This soup will benefit from cooking it as long as possible and using lots of fresh or dried herbs.

Clean 2 leeks then dice them.  Dice 4 carrots.  Heat 3 T. olive oil in a large heavy pot and add the leeks and the carrots. Add 1 T. fresh or 1 t. total of dried herbs:  rosemary, marjoram, thyme and/or sage.  Sprinkle with salt and pepper.   Saute over low heat for at least 10 minutes.

Mince 3 cloves of garlic and add to the pot.  Saute for 2-3 minutes, then add 1 C. red wine and reduce it.  Add 12 oz. canned diced tomatoes along with their liquid and raise the heat.  When the tomatoes are bubbling, add 6 C. water or vegetable broth.  Bring to a boil and then simmer.

Dice 1 lb. of potatoes (more if you like it extra chunky) and add to the soup.  Cook for an hour or longer.

You can add chopped collards to the soup; give them about 10 minutes to cook.  Or throw spinach leaves in just before serving.

Serve each bowl of soup with a large dollop of the broccoli pesto.