Add 2 tablespoons of olive oil to a very large stock pot and heat to medium heat.
Add the following vegetables to the pot one by one stirring about 30 seconds before adding the next vegetable, add a small drizzle of olive oil with each vegetable. Add onion, carrots, celery, zucchini, yellow squash, green beans, and cauliflower.
Cover and let cook for about 7 minutes.
Add cabbage, salt, parmesan cheese, tomatoes, and water to the pot and stir together.
Cover and reduce heat to a simmer for 30 minutes.
Add basil stalks, garbanzo beans, and white corn to pot and stir together.
Cover and simmer for 5 minutes.
Remove basil stalks (and cheese rind if you used one) and remove pot from heat.
Serve topped with shredded parmesan cheese and a little drizzle of olive oil.
Recipe by Food Prepper at http://www.foodprepper.com/minestrone-soup.php