You can vary amounts of each vegetable or add and subtract any to fit the season. Just follow the basic idea. You will need a small batch of pesto to go with this.
3 TBLS olive oil
¾ lb. new potatoes (fingerlings are best)
2 bay leaves
½ lb. green beans, trimmed
2 onions, chopped
5 medium tomatoes, chopped into large pieces, juice reserved
3 garlic cloves, cut in half
3 fresh thyme sprigs
1 bell pepper
6 fresh sage leaves
1 lb. summer squash cut into large pieces
4 carrots, julienned
sea salt and freshly ground pepper
Warm the oil on low heat in a Dutch oven or other deep, heavy bottomed pot.
When fragrant add the onions, garlic, thyme, and sage.
Cover and cook while you prep the other veggies.
Start adding the veggies and salt each layer.
Add in this order for best cooking rates: carrots, potatoes, peppers, summer squash, tomatoes.
Pour the reserved tomato juice over it all and cook covered for about 40 minutes or until carrots and potatoes are tender.
If pot seems dry during cooking add a few TBLS of water or white wine.
Serve in soup bowls with a generous dollop of pesto on top.