Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add yellow onion, carrots, celery, and Yukon Gold potatoes. Sauté for 5 minutes until softened.

Stir in minced garlic and cook for about 1 minute until fragrant.

Add diced zucchini, Italian seasoning, and salt and pepper. Sauté for an additional 2 minutes.

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

Stir in spinach, asparagus, and frozen peas. Cook for an additional 2 minutes until tender.

Remove from heat, stir in Parmesan cheese, basil pesto, and lemon juice. Adjust seasoning with salt and pepper.

Ladle soup into bowls and garnish with fresh basil and extra Parmesan if desired. Serve hot.