Ingredients

1.5 lbs summer squash (zucchini/summer squash), halved, seeded and cut into 1/2 inch pieces

2 teaspoons olive oil

6 minced garlic cloves

2 carrots cut into 1/2 inch pieces

2 lbs tomatoes (about 6) cored, seeded and chopped (I use canned)

2 teaspoons minced fresh thyme or 1/2 tsp dried

1/2 cup dry white wine

2 15-oz cans navy beans drained and rinsed

8 cups chicken broth

8 oz green beans or haricots verts cut into 1 inch pieces

4 cups loosely packed basil

Preparation

  1. combine the squash, 1 teaspoon of oil,1/4 teaspoon of salt in dutch oven. Cover and cook, stirring occasionally, over med-low heat until squash releases juices (3-5min). Uncover, increase heat to med-high, and continue to cook, stirring occasionally, until the squash is golden brown and just tender, 2-3 min longer. Stir in half the garlic and cook until fragrant, about 30 sec. Transfer squash to a plate.
  2. Combine the remaining 1 tsp oil, onion, carrot and 1/4 teaspoon salt to pot. Cover and cook, stirring occasionally, over med-low heat until onion softened (8-10 min). Uncover, increase the heat to med-high and continue to cook, stirring occasionally, until the onion is lightly browned, 4-6 min longer.
  3. Stir in half the tomatoes and 1/2 teaspoon pepper and cook until the juice has evaporated and tomatoes begin to brown (5-7 min). Stir in remaining garlic and thyme and cook until fragrant (30 sec). Stir in the wine, scraping up brown bits.
  4. Bring wine to simmer over med-high and cook until reduced by half (2 min). Add navy beans, broth, green beans and remaining tomatoes and return to a simmer. reduce heat to med-low and cook until green beans soft (15 min).
  5. Place basil in plastic bag - pound with flat meat hammer until leaves bruised. Remove from stems and coarsely chop (or just throw in unchopped)
  6. Stir the squash and basil into soup and cook until squash heated thru (1 min). add salt pepper and serve.