Summer Vegetable Soup

Instructions

1. . Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 4 minutes. Add garlic and cook 1 minute.
2. . Add zucchini, yellow squash, and green beans. Cook for 3 minutes.
3. . Add tomatoes, corn, broth, and oregano. Bring to a simmer and cook 10 minutes until vegetables are tender but not mushy.
4. . Season with salt and pepper. Remove from heat and stir in fresh basil.
5. . Ladle into bowls. Top with Parmesan and a drizzle of olive oil.