Minestrone, My Way
2 tablespoons olive oil
1 cup yellow onion, small diced
1 tablespoon garlic, minced
2 cups yellow squash, medium dice
2 cups green squash, medium dice
1 ½ cups concasse tomatoes (peeled, seeded and diced)
1, 15.5-ounce can Cannellini beans, drained and rinsed
2 X 2 inch piece Parmesan rind
5 cups chicken or vegetable stock
1 bay leaf
1 teaspoon rosemary, finely chopped
1 teaspoon thyme, finely chopped
Basil oil, for serving, if desired
Heat the oil in a saucepan over medium heat. Cook the onions and garlic until fragrant, add the squash and tomatoes, stirring for 5 minutes. Add the beans, parmesan, bay leaf and stock and bring to a boil. Reduce to a simmer and cook for 25-35 minutes. Add the herbs and season with salt and pepper. Remove the parmesan rind before serving.
To make the basil oil:
Puree 1 bunch basil leaves with 1 cup blended oil (1/2 olive oil and ½ canola or other neutral oil) until smooth. Place a coffee filter or cheese cloth inside of a fine mesh strainer. Allow the basil oil to drain overnight in the refrigerator. Discard the solids left after draining. The basil oil with keep in your refrigerator for up to 1 week.