Garden Ragout For Midsummer With Marjoram Pesto

• 1 onion (or 2 leeks)finely diced
• 2 medium zucchini cut inot 1/2 inch or smaller dice
• 2-3 med carrots cut into small dice
• 3 small white turnips - peeled and finely diced
• 6-8 white mushrooms diced into 1/2 inch chunks
• handful of green beens - tipped, tailed and cut into 1 inch pieces
• 1 tbspn olive oil
• 3 garlic cloves, slivered
• a few marjoram leaves
• marjoram pesto (recipe follows)
• 1 cup cooked white beans
• 1 large tomato or dozen cherry tomatoes

1. Cut all vegetables then warm oil in wide, deep pot. Add the veggies (minus the cooked beans and tomatoes) plus half the garlic. Raise the heat and cook stirring frequently just to heat them up

onion, zucchini, carrots, mushrooms, handful of green beens, olive oil, garlic, marjoram leaves, marjoram pesto, beans, tomato

Taken from www.epicurious.com/recipes/member/views/garden-ragout-for-midsummer-with-marjoram-pesto-51113001 (may not work)