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.