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Wash and dry all produce. Pick basil leaves from stems; set leaves aside. Combine 4 cups water (7 cups for 4 servings), stock concentrates, and basil stems in a medium pot. Bring to a boil, then turn off heat. Slice corn kernels off cob. (TIP: Do so over a bowl for less mess.) Halve zucchini lengthwise; scoop out and discard seeds with a spoon, then dice zucchini into ΒΌ-inch pieces. Halve, peel, and finely dice onion.