Step 1 – Shell the beans and cook in salted water for 20 minutes or until tender, then leave in their juices.
Step 2 – Remove the tips from and snap the green beans, then set aside.
Step 3 – Wash the corn, then cut thick and set aside.
Step 4 – Separately, sauté the onion and garlic in oil until the onion is translucent. Add the paprika, tomato and basil leaves. Season with salt and pepper and cook for 2 to 3 minutes. Next, add the squash and green beans and cook for 10 minutes.
Step 5 – Add the cooked white beans. Add the broth until all of the ingredients are covered.
Step 6 – Finally, add the corn and cook for 10 minutes or until done. Correct the salt and serve hot.