Start by bringing a pot of salted water to a boil. Add your small pasta, such as ditalini, and cook it for one minute less than the package instructions suggest, typically around 7-9 minutes. Once done, drain the pasta and rinse it under cold water to stop the cooking process. Set the drained pasta aside as you prepare the rest of the Spring Minestrone.

In a Dutch oven over medium heat, pour in a splash of olive oil and let it warm up. Add in the diced onion, carrots, and celery, sautéing them for about 4-5 minutes until they soften but don't brown.

Once your aromatics are softened, stir in the minced garlic and continue cooking for an additional minute.

Carefully pour in the vegetable broth, ensuring all the sautéed veggies are submerged. Bring the mixture to a gentle simmer and cover the pot, letting it cook for about 10 minutes.

Next, add in the cannellini beans, diced zucchini, and frozen peas to the pot. Stir well to combine these vibrant ingredients, and simmer for another 2-3 minutes.

Gently fold in the baby spinach leaves and allow them to wilt in the hot soup for about a minute.

Remove the pot from heat and stir in the bright lemon juice and fresh basil. Taste your soup and season it with salt and pepper to your preference.

Ladle the piping hot Spring Minestrone into bowls. For an optional finishing touch, sprinkle freshly grated Parmesan cheese on top, or leave it out for a vegan version.