Set a large soup pot or Dutch oven over medium heat.

Add the olive oil to the pot and let it warm for a few seconds.

Add the chopped onion to the pot. Cook for 3 to 4 minutes, stirring now and then, until it starts to soften.

Add the sliced zucchini and 1/2 teaspoon of the salt to the pot. Cook for 4 to 5 minutes, stirring a few times, until the zucchini looks glossy and starts to bend but is not falling apart.

Add the chopped garlic to the pot. Stir for 30 seconds, just until it smells fragrant.

Pour the salsa verde into the pot. Stir it with the vegetables for 1 minute so it heats through and lightly coats the onion and zucchini.

Add the drained cannellini beans to the pot. Stir once to combine them with the salsa verde mixture.

Pour the vegetable broth into the pot and raise the heat to high.

Bring the broth to a full boil. Stir in the black pepper and the remaining 1/4 teaspoon salt, then taste the broth and add a little more salt only if it needs it.

Add the broken rice noodles to the boiling broth in the pot. Press them down gently with a spoon so they are mostly under the liquid.

Reduce the heat to medium. Cook for 2 minutes, stirring once so the noodles do not clump together.

Add the frozen corn to the pot. Cook for 2 to 3 minutes more, until the corn is hot and the noodles are tender but still hold their shape.