Ingredients

serves 4

　　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 store-bought 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

　　

Step 1

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.

　　

Step 2

Remove the skillet from heat; remove and discard the herb sprigs. Divide the vegetables and broth among 4 shallow bowls, and serve.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.