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In a 4-quart Dutch oven heat oil over medium heat. Add onion, fennel and garlic; cook for 8 to 10 minutes or until onion is tender and starts to caramelize, stirring frequently. Stir in vegetable broth. Bring to a boil; reduce heat. Simmer, covered, for 5 minutes.
Stir in asparagus, zucchini and tomatoes. Return to boiling; reduce heat. Simmer, covered, about 5 minutes more or just until zucchini is tender. Stir in 2 tablespoons basil. Season to taste with salt and pepper. If desired, sprinkle with Parmesan cheese and additional basil.