Prepare roasted garlic (per instructions in blog post).
While garlic is roasting, prep ingredients.
After the roasted garlic is done, heat 2 tablespoons of ghee in a large pot over moderate heat. Add onions, fresh garlic and roasted garlic. Cook until the onions are translucent (8 minutes).
Add bell peppers and zucchini. Cook for 3 minutes. Stir often.
Add white wine and simmer, stirring occasionally, until wine is reduced to 2 tablespoons (5 minutes).
Reduce heat to low. Add tomatoes, simmer for 30 minutes, until majority of the juices have evaporated (leave a little bit of juice, or if you prefer a more ‘stewlike’ soup, cook until all of the juices have evaporated).
Add salt (season to your liking).
Stir in vinegar, parsley and remaining ghee during last two minutes of cooking.
Transfer pisto to bowls and add shredded manchego cheese on top. Enjoy!