Ingredients

• 1/4 cup extra-virgin olive oil
• 1 medium onion, chopped
• 2 carrots, cut into 1/2-inch dice
• 2 zucchini, cut into 1/2-inch dice
• 1 cup fresh corn (about 2 ears)
• 1 cup fresh green beans, trimmed and cut into 1-inch pieces
• Salt and freshly ground black pepper
• 1 cup cored, chopped tomato (canned is fine; include juice)
• 1/2 cup chopped basil leaves, plus more for serving
• Freshly grated Parmesan cheese, for serving, optional

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Instructions

1. Put 3 tablespoons oil in a large, deep saucepan or casserole over medium-high heat. When hot, add onion, carrots, and zucchini. Cook, stirring, until onion softens and vegetables begin to caramelize, 10 minutes or so.
2. Add corn and beans; sprinkle with salt and pepper. Cook, stirring, for a minute or 2, then add 6 cups water and tomato; bring to a boil, then adjust heat so mixture bubbles gently. Cook, stirring every now and then, until vegetables are fairly soft and tomatoes have broken up, about 15 minutes.
3. Add 1/2 cup basil and adjust heat once again so mixture simmers. Cook until all vegetables are very tender, 5 to 15 minutes longer. Taste and adjust seasoning, drizzle with remaining olive oil, and serve, passing basil and cheese at table.