Summer Veggie Soup

Ingredients

• 1 Tbsp. extra virgin olive oil
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 2 carrots, sliced into 1/4-inch pieces
• 32 oz. reduced-sodium chicken broth (vegetable broth may be substituted)
• 1 (15-oz.) can chickpeas, drained and rinsed
• 2 medium yellow squash, sliced into 1/4-inch pieces
• 1 medium zucchini, sliced into 1/4-inch pieces
• 2 medium potatoes, diced into 1/2-inch pieces
• 1 cup corn kernels, fresh or frozen
• Salt and freshly ground black pepper to taste
• 6 asparagus spears, cut into 1-inch pieces
• 2 plum or Roma tomatoes, coarsely chopped
• 1/4 cup fresh basil, finely chopped
• 1/4 cup of fresh chives, coarsely chopped