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 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

1. Heat the oil in a large skillet over medium-high heat.
2. Add the onions and garlic; cook until golden.
3. Add the white wine; cook until most of it has evaporated, about 3 minutes.
4. Add the carrots, bay leaf, thyme, parsley, stock, and 3/4 cup water; simmer 5 minutes.
5. Add the potatoes; simmer 7 minutes.
6. Add the squash; cook until just tender, about 5 minutes.
7. Add the peas and lima beans, and cook 2 minutes.
8. Remove the skillet from heat; remove and discard the herb sprigs.
9. Divide the vegetables and broth among 4 shallow bowls, and serve.

extravirgin olive oil, pearl onions, garlic, white wine, carrots, bay leaf, thyme, parsley, chicken, baby new potatoes, summer, peas, beans

Taken from www.epicurious.com/recipes/food/views/summer-vegetable-pot-au-feu-392287 (may not work)