Add the drained beans, enough water to cover by 2 inches, the chopped tomatoes, bay leaves, oregano sprigs and orange zest. Bring to a boil, reduce heat and simmer until the beans are very tender, about 1 ½ - 2 hours.
In a large skillet, heat 3 more tablespoons of the olive oil over medium heat and cook the corn and pumpkin or butternut squash for a few minutes, seasoning them with a little sea salt and the remaining garlic. Shake the pan back and forth to combine all the flavors. Transfer the mixture to the soup pot.