Begin by heating olive oil in a large soup pot. Add onions (or leek) and garlic and cook on a medium-low heat for 2–3 minutes. Then add in your diced root vegetables and cook for 5–7 minutes, stirring occasionally.
Add broth into soup pot and bring to a boil. Lower heat to a simmer and add your greens and herbs of choice. Then add tomatoes, salt and pepper. Reduce heat to low and cover with a lid. Cook until veggies are fork tender. Remove from heat and serve with a spoonful of pesto and a sprinkle of Parmesan on top as desired!
About this recipe
William Chris Vineyards Cinsault Rosé, Texas High Plains, Hye, Texas. $28. williamchriswines.com.