Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             medium  leeks -- including greens,
                        sliced 1/2 inch
                        rounds
  1              small  yellow onion -- diced
  1                     parsnip -- diced fine
  4              large  garlic cloves -- pressed, up to 6
  2        tablespoons  olive oil
  3              large  bay leaves -- (3 to 4)
     1/2           cup  dry white wine -- (or hot water)
  8               cups  mixed cubed roots: scrub -- trim and dice
                        rutabagas, turnips,
                        parsnips -- carrots and
                        potatoes (if
                        rutabagas or
                        turnips are not
                        organic they may be waxed -- in which case you
                        should lightly peel
                        first)
     1/2           cup  minced flat leaf parsley
  12                    halves of dried tomatoes -- soaked or not,
                        chopped
  1          28 oz can  crushed tomatoes
  12              cups  very hot water -- About
                        Fistful -- (about 1/3 cup)
                        minced fresh
                        assorted herbs:
                        sage leaves,
                        oregano -- marjoram, thyme and
                        rosemary
  2               cups  chopped collards -- kale, or red Swiss
                        (2 to 3)
                        chard,
                        Sea salt and freshly ground black pepper
                        to taste

Preparation:

Saut‚ leeks, onions and parsnip in olive oil on medium heat, for about 10 minutes. Add garlic and cook for a few more minutes. The first three vegetables especially will have caused a glazing on the bottom of the pan. This is good! Deglaze with the wine or water. Add the bay leaves at the same time. After a minute or two, add all other ingredients through the hot or boiling water. Bring to a boil, reduce to low and cover for 10 or15 minutes, depending upon size of vegetables. Stir in herbs and greens and cover for about 10 more minutes. Add salt and pepper. Variations: Add 1 Tablespoon green chili powder or 2 teaspoons smoked chipotle chili powder. When fresh herbs are unavailable, use 2 or 3 Tablespoons of crushed dried herbs. Add 2 teaspoons dried crushed basil or 1 handful fresh, minced. Add 2 cans garbanzo beans.

Nutritional Information:

934 Calories (kcal); 31g Total Fat; (29% calories from fat); 22g Protein; 142g Carbohydrate; 0mg Cholesterol; 1132mg Sodium