In a large pot, pour in 2 tablespoons of olive oil and place it over medium-high heat. Allow the oil to shimmer.

Add 1 diced yellow onion, 1 diced carrot, 1 diced celery stalk, and 2 chopped Yukon Gold potatoes. Sauté for about 5 minutes until softened.

Incorporate 3 minced garlic cloves and cook for an additional minute.

Add 1 diced zucchini, 1 teaspoon of Italian seasoning, along with salt and pepper to taste. Stir and cook for another 2 minutes.

Pour in 6 cups of vegetable broth, add 1 can of rinsed cannellini beans and 1 cup of ditalini pasta. Increase heat to bring to a boil.

Once boiling, reduce to a gentle simmer and cover. Cook for about 8-10 minutes, stirring occasionally.

Stir in 2 cups of fresh spinach, 1 cup of chopped asparagus, and 1 cup of frozen peas. Cook for an additional 2 minutes.

Mix in ½ cup of grated Parmesan cheese, ¼ cup of basil pesto, and the juice of 1 lemon. Stir until cheese melts and flavors blend.