• 1 tablespoon unsalted butter
• 1 medium onion, finely chopped
• ½ cup dried borlotti or pinto beans, soaked overnight
• ½ pound new or yukon gold potatoes, peeled and cut into ½-inch cubes
• 2 small carrots, cut into ½-inch pieces
• Salt
• 3 medium tomatoes
• 1 cup fresh corn kernels (cut from about 1 medium ear of corn)
• 1 cup fresh or frozen peas
• 2 ounces spinach leaves, trimmed and sliced into thin strips (2 cups)
• Freshly ground black pepper
• Extra-virgin olive oil for drizzling
• 2 heaping tablespoons mixed minced herbs such as basil, marjoram, thyme and flat-leaf parsley

Bring 3 cups water to boil.

Melt butter in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add beans and boiling water; bring to a simmer, reduce heat to low, cover, and cook for 25 minutes.

Add potato and carrot; continue to cook, covered, until beans are tender, about 40 minutes more.

Meanwhile, bring a medium saucepan of salted water to boil. Drop tomatoes into water and boil 30 seconds; drain, peel, seed and cut into ½-inch pieces.

When beans are tender, add tomato, corn, peas and spinach; simmer uncovered for 5 minutes. Season with salt and pepper. Serve warm or room temperature, drizzled with oil and sprinkled with herbs and extra pepper.