INGREDIENTS
2 tbsp
olive oil
1
small onion, chopped
2
small carrots, cut into coins
1 qt
reduced-sodium chicken broth
1 can
chickpeas (garbanzos), drained and rinsed
2
small zucchini, cut into coins
1
small yellow squash, cut into coins
1 cup
fresh or frozen corn kernels
1 tsp
kosher salt
1/4 tsp
pepper
1 cup
cherry tomatoes, halved
1/2
bunch (6 oz.) thin asparagus, trimmed, cut into 2-in. pieces
1/4 cup
thinly sliced fresh basil leaves