Braised Spring Vegetable Medley

• 1 14 1/2-ounce can vegetable broth
• 8 ounces red-skinned potatoes, cut into 1/2-inch cubes (about 1 3/4 cups)
• 8 ounces frozen lima beans (about 1 1/2 cups), thawed
• 6 ounces asparagus spears, trimmed, cut into 1-inch lengths
• 1/2 cup dry white wine
• 3/4 cup frozen peas
• 2 tablespoons prepared pesto sauce

1. Bring broth to simmer in heavy medium saucepan over medium heat.
2. Add potatoes; cover pan and cook potatoes until beginning to soften, about 5 minutes.
3. Add lima beans, asparagus and wine.
4. Cook, uncovered, until all vegetables are tender, about 5 minutes.
5. Add peas and cook 1 minute.
6. Season stew to taste with salt and pepper.
7. Ladle stew into deep bowls.
8. Top with pesto sauce and serve.

vegetable broth, potatoes, beans, lengths, white wine, frozen peas, pesto sauce

Taken from www.epicurious.com/recipes/food/views/braised-spring-vegetable-medley-1665 (may not work)