• 2 tablespoons olive oil plus 1/2 cup olive oil, divided, plus more for serving
• 2 large shallots or 1 small yellow onion, roughly chopped
• Kosher salt
• 3 cloves garlic, chopped
• 1 lb sungold or cherry tomatoes, halved
• 1 lb summer squash or zucchini, or about 2 medium-sized summer squash, halved lengthwise and thinly sliced
• Handful fresh basil leaves, plus more for serving
• Two 15oz cans butter beans or other white bean, drained and rinsed
• Freshly cracked black pepper
• Crusty baguette for serving

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Cook the aromatics

1. In a heavy-bottomed dutch oven or large pan, heat 2 tablespoons olive oil over medium heat. Add shallot and season with kosher salt. Cook until soft, stirring occasionally, about 5 minutes.
2. Add the garlic, season with kosher salt, and saute until fragrant, about a minute or so.

Add the tomatoes + squash

1. Add the halved sun golds, stir to combine, and generously season with kosher salt.
2. Cook over medium heat, about 5 minutes.
3. Add sliced squash and handful of basil leaves. Season with kosher salt and stir to combine.
4. Cook everything over medium heat for about 10 minutes, being sure to stir occasionally and gently crush the tomatoes to release their juices.

Add the beans

1. Add the beans and half of the olive oil (you’ll finish the dish with the remaining 1/4 cup at the end).
2. Season again with kosher salt, and stir to combine. Cook over medium to high heat for about 2-3 minutes.
3. Cover pan or dutch oven with lid and cook over low to medium heat for 15 minutes, stirring occasionally.

Finish + serve

1. Remove lid and add remaining 1/4 cup olive oil, stir to combine.
2. Spoon into bowls while warm. Finish each bowl with a few very generous glugs of extra virgin olive oil, freshly cracked pepper, and few pinches torn fresh basil.
3. Serve with crusty baguette and enjoy.

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