Summer vegetable pot au feu

2 teaspoons extra-virgin olive oil

2 ounces pearl onions, peeled

3 garlic cloves, 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 fresh flat-leaf parsley

3 / 4 cup homemade or low-sodium storebought 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

Heat the oil in a large skillet over medium-high heat. Add the onions and garlic; cook until golden. Add the white wine; cook until most of it has evaporated, about 3 minutes.
Add the carrots, bay leaf, thyme, parsley, stock, and 3 / 4 cup water; simmer 5 minutes. Add the potatoes; simmer 7 minutes. Add the squash; cook until just tender, about 5 minutes. Add the 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 4 shallow bowls, and serve.

SERVES 4