This hearty Summer Minestrone Soup is perfect for all those gorgeous summer veggies from the garden!
Heat olive oil in a large pot over medium-high heat. Add the onions, celery, carrots, oregano, salt and pepper and cook for 5 minutes. Add the garlic and continue to cook for one minute, stirring often.
Stir in the diced tomatoes with liquid, vegetable stock, corn and parmesan rind (optional) and bring to a boil. Reduce the heat to medium-low and simmer for 15 minutes. Stir in the kidney beans, ditalini and zucchini and cook until the pasta is tender, about 10-12 minutes. Stir in the fresh basil and season with salt and pepper. Serve in bowl with a sprinkle of parmesan cheese.