Begin by bringing a large pot of salted water to a boil. Once boiling, add your small pasta, cooking it for one minute less than the package instructions recommend. Drain the pasta in a colander, rinse under cold water to stop the cooking process, and set aside while you prepare the rest of your Spring Minestrone.

In a large stockpot, heat 2 tablespoons of olive oil over medium heat until shimmering. Add the chopped onion, carrots, and celery, sautéing for 4-5 minutes until softened and fragrant. Next, add the minced garlic, cooking for an additional minute until it becomes aromatic, stirring constantly to avoid burning.

Pour 6 cups of vegetable broth into the pot with the sautéed vegetables, and increase the heat to bring it to a gentle simmer. Cover the pot with a lid and let it simmer for about 10 minutes.

Uncover the pot and stir in the rinsed cannellini beans, diced zucchini, and frozen peas. Continue to simmer these ingredients for 2-3 minutes, or until the zucchini is tender but not mushy.

Lower the heat and add the baby spinach just until it wilts, which should take under a minute. Stir in the fresh lemon juice and basil, then season with salt and pepper to taste.

Ladle the hot soup into bowls, and garnish each serving with freshly grated Parmesan for an added richness.