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.
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.
I loved this recipe. I cubed my veggies, rather than coins and used vegetable broth. It was kind of soupy, so i strained the broth, and added whole wheat couscous... was just as good cold as it was hot. I will keep this one and make it over and over again using whatever vegetables are on hand.
I love this recipe because of all of the vegetables! It takes little time and is delicious! My in-laws were over for dinner and loved it too. We ate it on a hot summer day in Miami and were completely satisfied (we let it cool down a bit more than we would usually would because of the heat outside but we loved it). You should try this recipe:)
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