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Preheat a 6-quart saucepan to medium. Add oil, then carrots, onion, and celery. Add a pinch of salt and pepper. Cover. Cook for 5 minutes, stirring halfway.
Stir in garlic. Cover and continue to cook for 1 minute.
Pour in canned diced tomato with juices, V8, and water. Add the remaining salt and pepper, the sugar, bay leaf, and all the dry spices. Increase heat to high. Cover with a lid when the broth comes to a boil, and reduce heat to medium-low. Simmer for 15 minutes.
Stir in dry ditalini pasta, canned beans, and zucchini. Increase heat to high. Once boiling, stir well to loosen the pasta from the bottom of the pan. Reduce to medium-low and cover tightly. Simmer for 5 minutes.
Stir in corn. Continue to simmer for 7 to 10 minutes or until the pasta is at the desired consistency. Adjust seasoning to taste. Remove the bay leaf before serving.
Serve with grated or shaved Parmesan cheese garnish. Optional: Add a slice of crusty bread or garlic crostini.
Makes 6 servings.