Warm a large pot over medium heat and add the olive oil.

Add the diced onion, carrots, and celery. Cook, stirring occasionally, until they soften and just start to color, about 5 to 7 minutes.

Stir in the minced garlic and cook for 30 to 60 seconds until fragrant.

Pour in the broth and add the diced tomatoes with their juices, the drained beans, and the corn. Stir to combine.

Add the dried oregano and basil, then season with salt and pepper. Bring the soup to a boil, reduce the heat, and let it simmer gently for 20 to 30 minutes so the flavors meld.

Taste and adjust seasoning. Ladle into bowls and garnish with chopped fresh parsley before serving.