Amazing Farmers Market Summer Stew

I heavily adapted this recipe from Deborah Madison's Local Flavors:

Ingredients:

1 large onion, chopped in large pieces

2 thyme sprigs

2 bay leaves

6 sage leaves

3 tbsp. olive oil

Put the above ingredients in the crockpot on high heat. Let this cook while you prepare:

12 small carrots, cut into big chunks

3/4 lb. tiny potatoes (cut into chunks if necessary- but try to get the tiny ones if you can)

1/2 lb. green beans, trimmed and cut into 3" lengths

1 lg. zuchinni or other squash, cut into large chunks

Layer these ingredients on top of the onions and herbs in the order given. Lightly salt and pepper each layer.

Pour over the other ingredients:

1 lg. can (28oz?) diced tomatoes

Reduce heat to low and cook until ingredients are soft (past the tender-crisp stage, but before they turn to mush). In my crockpot, this was about 5 hours.

Ladle into soup bowls, stir in a spoonful of basil pesto* and top with a dusting of parmesan. Serve with garlic rubbed toast.

*basil pesto: 1 bunch basil, one garlic clove, enough olive oil to keep the blender running. Puree until smooth. Pour into ice cube tray and freeze. Store in plastic bag in freezer until needed. You can add nuts and cheese if you want, but I prefer it this way. Nuts can go in the blender; parmesan should be added after pesto is thawed.