Heat olive oil in a pot over medium heat. Sauté diced onion and celery until softened, about 5 minutes. Add minced garlic and cook for 1 more minute.
Add the chopped zucchini, broccoli florets, peas, vegetable broth, coconut or soy milk, and cannellini beans to the pot.
First, bring the mixture to a boil. Then, lower the heat and let it simmer for 15 to 20 minutes, or until the vegetables are tender.
Add the fresh spinach and basil leaves. Cook for an additional 2 minutes until the greens are wilted.
Take the pot off the heat. Use an immersion blender or transfer the soup to a blender, and blend until it reaches a smooth consistency. If needed, add more stock to thin the soup.
Mix in the lemon juice. Season with salt and black pepper to taste. Serve warm.
