Late Summer Minestrone

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 yellow onion, chopped (about 1 1/2 cups)
• 1 carrot, chopped (about 1/2 cup)
• 1 Tbsp. kosher salt, divided
• 4 garlic cloves, thinly sliced (about 1/4 cup)
• 1 Tbsp. dried Italian seasoning
• 6 cups chicken broth (preferably bone broth) or vegetable stock
• 3 (2-oz.) Parmesan cheese rinds
• 1 large fresh bay leaf
• 2 cups pole beans, strings removed, broken into bite-size lengths (about 8 oz.)
• 1 cup shelled fresh beans (such as lady peas)
• 2 cups diced yellow squash and/or zucchini (from 1 squash)
• 2 cups diced tomatoes or halved cherry tomatoes (from 1 large beefsteak tomato or 1 pt. cherry tomatoes)
• 1 1/2 cups fresh corn kernels (from 2 ears)
• 1 cup chopped green cabbage (preferably savoy; from 1 small cabbage)
• 1 cup loosely packed fresh basil leaves
• 1 Tbsp. hot sauce
• Black pepper to taste
• Pesto-Parmesan Croutons (recipe follows)

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