In a large pot, heat the olive oil over medium-high heat.

Add the onion, carrot, celery, and Yukon gold potatoes. Cook for 5 minutes, stirring occasionally until the vegetables start to soften.

Add the minced garlic and cook for 1 minute, stirring frequently until fragrant.

Add the diced zucchini, dried Italian seasoning, kosher salt, and black pepper to the pot. Cook for about 2 minutes, stirring occasionally to combine the flavors.

Pour in the vegetable broth, then add the cannellini beans and ditalini pasta. Stir everything together, bring the mixture to a boil, then reduce the heat to low.

Simmer uncovered for 8 to 10 minutes or until the pasta is al dente and the potatoes are tender.

Stir in the chopped spinach, asparagus, and frozen peas. Let the soup simmer for another 2 minutes until the vegetables are just tender and retain their vibrant color.

Add the Parmesan cheese, basil pesto, and lemon juice to the pot. Stir well until the cheese is melted and the pesto is fully incorporated. Taste and add more salt and pepper if necessary.

Ladle the soup into bowls, garnish with fresh basil and extra Parmesan cheese as desired. Serve warm and enjoy.