1/3 cup olive oil or butter
2 onions, roughly chopped
1 head garlic, peeled and smashed
3 thyme sprigs
6 sage leaves
12 small carrots, chopped into large pices
1 lb new potatoes, chopped into large pieces
3-5 tomatoes, chopped (save the juice)
1 lb summer squash, chopped
1/2 pound green beans, trimmed
1 bell pepper, chopped
2 pounds shell beans, shelled
1 bunch kale, chopped & ribs removed
1/2 cup basil or pea shoot pesto (optional)
Warm the olive oil or butter in a large casserole or Dutch oven, then add onions with garlic, sage, and thyme (reserving one garlic clove, sage leaf and thyme sprig for the beans). Add carrots, cover and cook over low heat.
Add the potatoes on top of the carrots and season with salt and pepper. Then layer on the green beans, pepper, and tomatoes, pouring the tomato juice on top. Season again with salt and pepper. Cover tightly and cook 30-40 minutes, until tender. If the pot seems dry, add a little water, white wine, or stock.
Meanwhile, simmer the beans in plenty of water to cover with the reserved garlic, sage, and thyme. Cook 30-40 minutes, or until tender with no chalkiness. Season with salt and pepper and add to the vegetable pot, along with any liquid. Add the kale, stir together gently to combine, and cook just until the kale is wilted.
Serve with dollops of pesto, if desired. Enjoy!