Got zucchini to use up? Make this zucchini soup! It's full of flavor, and packed with chunks of zucchini, carrots, white beans and spinach.
Coat the bottom of a large pot with oil and place it over medium heat.
Give the oil a minute to heat up, then add the onion, carrot and celery. Sweat the veggies for about 5 minutes, stirring occasionally, until they begin to soften up.
Stir in the garlic and cook it with the veggies for about 1 minute, until it becomes very fragrant.
Stir in the broth, beans, and red pepper flakes. Raise the heat and bring the liquid to a boil.
Lower the heat and allow the soup to simmer for about 15 minutes, until the carrots are tender.
Stir in the zucchini and continue simmering for about 5 minutes, until the zucchini is tender but not mushy.
Stir in the spinach and continue simmering for about 1 minute, until fully wilted.
Remove the pot from heat, then stir in the basil and lemon juice. Season the soup with salt and pepper to taste.
Ladle into bowls and serve.