Summer Squash

I only had time to pluck this yellow squash from my garden before scavenging my freezer for other items to cook with it. When I don’t have fresh proteins around, I almost always have a can of beans (or previously cooked batch in a tupperware in the freezer) that I can rely on. … *Vegan/Vegetarian if you use appropriate broth/stock* Serves 2 Ingredients : 1 teaspoon extra virgin olive oil 1 medium yellow squash sprinkle salt/pepper. 1/4 cup chopped onion (I used frozen) 2 cups chicken or vegetable broth/stock 1/4 teaspoon dried basil 1 cup frozen cooked pinto beans (or 1 can rinsed and drained) additional salt/pepper, to taste fresh basil, ripped or chopped, garnish, optional Directions : Pre-heat a medium sauce pan over medium heat.