Start by heating 2 tablespoons of olive oil in a large pot over medium-high heat. Add 1 finely chopped yellow onion, 1 diced carrot, 1 diced celery stalk, and 2 chopped Yukon Gold potatoes. Sauté for about 5 minutes.

Stir in 3 minced garlic cloves and cook for an additional 1 minute until fragrant. Add 1 diced zucchini, 1 tablespoon of Italian seasoning, and salt and pepper to taste. Sauté this mixture for another 2 minutes.

Pour in 6 cups of vegetable broth, and add 1 can of drained cannellini beans along with 1 cup of ditalini pasta. Increase the heat to high and bring to a boil, then reduce to a gentle simmer for 8 to 10 minutes.

Mix in 2 cups of fresh spinach, 1 cup of chopped asparagus, and 1 cup of frozen peas. Cook for about 2 minutes, just until the spinach wilts and the asparagus is tender-crisp.

Stir in ½ cup of grated Parmesan cheese, ½ cup of basil pesto, and the juice of 1 lemon. Adjust seasoning with salt and pepper if desired.

Ladle the soup into bowls and garnish with extra Parmesan cheese and fresh basil leaves. Serve hot.