Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Once shimmering, add 1 chopped yellow onion, 1 diced carrot, 1 diced celery stalk, and 2 diced Yukon gold potatoes. Sauté these vegetables for about 5 minutes until softened and aromatic, stirring occasionally.

Stir in 2 minced garlic cloves and cook for an additional minute until fragrant.

Add 1 chopped zucchini, 2 teaspoons of Italian seasoning, and a pinch of salt and pepper. Cook for 2 minutes, stirring frequently.

Pour in 6 cups of vegetable broth, stir in 1 can of drained cannellini beans and 1 cup of ditalini pasta. Bring to a boil then reduce to simmer and cook for 8-10 minutes.

Once the pasta is cooked, stir in 2 cups of fresh spinach, 1 cup of chopped asparagus, and 1 cup of frozen peas. Cook for an additional 2 minutes.

Stir in ½ cup of grated Parmesan cheese, ¼ cup of basil pesto, and the juice of 1 lemon.

Taste the soup and adjust the seasoning. Ladle into bowls and garnish with fresh basil and Parmesan cheese.