Begin by boiling a pot of salted water, then add the small pasta, cooking it for one minute less than the package instructions indicate, typically around 6-7 minutes. Once cooked, drain the pasta and immediately rinse it under cold water to stop the cooking process. Set it aside in a colander while you prepare the rest of the soup.

In a large Dutch oven, heat a generous drizzle of olive oil over medium heat. Once the oil shimmers, add the diced onion, chopped carrots, and sliced celery. Sauté these aromatic vegetables for about 4-5 minutes until they soften and the onions turn translucent. Stir occasionally to avoid sticking and encourage even cooking.

Next, stir in the minced garlic and cook for an additional minute, allowing its delightful aroma to meld with the vegetables. Be cautious not to let the garlic burn, as it can become bitter.

Pour in the vegetable broth, bring the mixture to a gentle simmer, and cover the pot. Let it simmer for approximately 10 minutes, allowing the flavors to develop and the vegetables to become tender yet vibrant in color.

Add the drained cannellini beans, diced zucchini, and frozen peas to the pot. Give the soup a gentle stir and let it simmer for an additional 2-3 minutes until the zucchini softens slightly but still retains a little bite.

Stir in the baby spinach, mixing it gently into the simmering soup. Cook for about one minute or until the spinach is just wilted.

Remove the pot from heat and stir in the freshly squeezed lemon juice and chopped basil. Season with salt and pepper to taste, adjusting as necessary.

Ladle the piping hot Spring Minestrone into bowls and top each serving with a sprinkle of grated Parmesan cheese for added richness. Serve it warm with crusty bread for dipping.