minestrone without stock???

I am hoping to make this Mark Bittman recipe this weekend, since I have most of the ingredients on hand. Normally I wouldn't try to make a soup without using stock, but this one sounds worth trying.

Late Summer Minestrone

Time: 45 to 60 minutes

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 (canned is fine; include juice)

1/2 cup chopped basil leaves, more for garnish

Freshly grated Parmesan cheese for serving, optional.

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 two, 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 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.

Yield: 4 to 6 servings.