In a large pot, heat olive oil over medium-high heat. Add chopped onion, diced carrot, diced celery, and cubed potatoes. Sauté for about 5 minutes until softened.

Stir in minced garlic and continue cooking for an additional minute until fragrant.

Add diced zucchini, Italian seasoning, and salt and pepper to taste. Stir for 2 minutes until the zucchini is slightly tender.

Pour in vegetable broth, add rinsed cannellini beans and ditalini pasta. Bring to a boil, then reduce heat and simmer for 8-10 minutes until pasta is al dente.

Incorporate fresh spinach, chopped asparagus, and frozen peas. Cook for an additional 2 minutes until the spinach is wilted.

Mix in Parmesan cheese, basil pesto, and lemon juice. Stir until combined and creamy. Adjust seasoning if necessary.

Ladle into bowls, garnish with fresh basil and additional Parmesan if desired. Serve with crusty bread or salad.