Instructions

1. Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5–6 minutes until softened.
2. Add garlic and cook for 1 minute until fragrant.
3. Build the soup: Pour in the vegetable broth and add cannellini beans, oregano, and thyme. Bring to a boil.
4. Add the pasta and cook for 6–8 minutes.
5. Stir in the asparagus, zucchini, and peas. Simmer for another 5–7 minutes until vegetables are tender.
6. Add the spinach and stir until wilted.
7. Stir in Parmesan cheese and lemon juice.
8. Season with salt and black pepper to taste.
9. Serve: Ladle into bowls and garnish with additional Parmesan cheese if desired.