Summer Vegetable Soup

Ingredients:
- 2 teaspoons olive oil
- 1 1/2 cups diced onion (about 1 large)
- 1 garlic clove, minced
- 3 (14-ounce) cans fat-free, less-sodium chicken broth
- 2 1/4 cups (1-inch) sliced fresh green beans (about 8 ounces)
- 1 1/4 cups diced zucchini (about 1 small)
- 1 1/4 cups diced yellow squash (about 1 small)
- 1 cup fresh corn kernels (about 2 ears)
- 2 large tomatoes (about 1 1/2 pounds), chopped
- 1/2 cup chopped fresh basil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper

Directions:
- Heat olive oil in a large Dutch oven over medium heat. Add onion; saute 5 minutes. Add garlic; saute 1 minute. Add chicken broth; bring to a boil. Stir in green beans, and bring to a boil; cook 3 minutes. Add zucchini, yellow squash, and corn. Bring to a boil, and cook 4 minutes or until vegetables are tender. Stir in tomatoes; bring to a boil. Remove from heat; stir in basil, salt, and pepper.