Summer's Done Minestrone

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 two ears)
1 cup fresh green beans, trimmed and cut into 1-inch pieces
Salt and freshly ground black pepper
1 cup cored, chopped tomato (include juice)
1/2 cup chopped basil leaves, more for garnish
Freshly grated Parmesan cheese for serving, optional

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. Add corn and beans; sprinkle with salt and pepper. Cook, stirring, for a minute or two, then add 6 cups water and tomato; bring to aboil, then adjust heat so mixture bubbles gently. Cook, stirring every now and then, until vegetables are fairly soft and tomatoes broken up, about 15 minutes. 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.