Summer Bean Stew

Ingredients

• 1 tablespoon plus 2 teaspoons extra-virgin olive oil
• 1 large onion, coarsely chopped
• 2 large garlic cloves, minced
• One 35-ounce can Italian plum tomatoes—seeded and coarsely chopped, juices reserved
• 2 pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
• 3 cups vegetable stock or water
• 2 bay leaves
• 1 teaspoon sweet paprika
• 1/2 teaspoon thyme
• 1/4 teaspoon saffron threads, crumbled (optional)
• Salt and freshly ground pepper
• 3/4 pound young green beans, cut into 1 1/2-inch lengths
• 1 large red bell pepper, cut into 3/4-inch chunks
• 1 medium zucchini, cut into 1 1/2-inch chunks
• 1 1/2 cups fresh or frozen baby lima beans
• Hot sauce

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