Ingredients
2 teaspoons extra-virgin olive oil
2 ounces pearl onions, peeled
3 cloves garlic, peeled
1/4 cup dry white wine
4 ounces round baby orange and yellow carrots, thinly sliced
1 small bay leaf
2 sprigs fresh thyme
2 sprigs flat-leaf parsley
3/4 cup homemade or low-sodium canned chicken stock
4 ounces baby new potatoes
9 ounces assorted baby summer squashes, cut in half
1 ounce young sugar snap peas, stem ends trimmed
1 ounce fresh or frozen lima beans, shelled
Preparation
Heat oil in a large skillet over medium-high heat. Add onions and garlic; cook until golden. Add the white wine; cook until most of it has evaporated, about 3 minutes. Add carrots, bay leaf, thyme, parsley, stock, and 3/4 cup water; simmer 5 minutes. Add potatoes; simmer 7 minutes. Add squash; cook until just tender, about 5 minutes. Add peas and lima beans, and cook 2 minutes.
Remove the skillet from heat; remove and discard the herb sprigs. Divide the vegetables and broth among four shallow bowls, and serve.
