Cook the chopped onion in a little olive oil with salt until it is transparent. Add the sage and let it perfume the onion, then add the wine and bring to a boil.
Cut up the vegetables, removing the dark leaves, and wash them well.
Add it to the onion, cover and let it cook gently for about 20-30 minutes. Check well and add water if it lacks liquid.
Season with salt and pepper and add pink pepper.