-
1
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
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
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
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
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
6. Stir the squash and basil into soup and cook until squash heated thru (1 min). add salt pepper and serve.
