01Heat the oil in a heavy stew pot. Saute the onions, garlic, carrots, celery and green beans for 3-4 minutes.02Add the bay leaves, thyme and red wine and boil, uncovered for 3 minutes.03Reduce heat, cover, and simmer for 5 minutes.04Add the zucchini and mushrooms.05Combine the sauce ingredients and then stir the sauce into the vegetables.06Simmer about 30 minutes until the vegetables are tender.07While the vegetables are stewing, cook the potatoes separately in salted boiling water until they are tender.08Drain and add them to the ragout a few minutes before serving.