2 tablespoons olive oil $
1 small onion, chopped $
2 small carrots, cut into coins $
1 qt. reduced-sodium chicken broth
1 can (15 oz.) 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 teaspoon kosher salt
1/4 teaspoon 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 $
1. Heat oil in a medium pot over medium heat. Cook onion until translucent but not browned, about 7 minutes. Add carrots and cook until slightly softened, 3 to 4 minutes.
2. Stir in broth, chickpeas, squashes, corn, salt, and pepper and bring to a boil. Reduce heat and simmer 2 minutes, then stir in tomatoes and asparagus and cook until squashes are tender but not mushy, about 3 minutes more. Ladle into bowls and garnish with basil.