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In a large pot, heat the oil over medium heat. Add the onion and sauté for a couple of minutes, until softened and slightly browned. Add the garlic and zucchini and cook for another minute, then stir in the spices.
Add the vegetable broth and increase the heat to high. Bring the soup to a rolling bowl, then add the beans, asparagus, and peas.
Reduce the heat to low-medium and simmer for 4-5 minutes, or until the asparagus is bright green and just tender.
Remove from the heat and stir in the spinach and lemon juice. Serve hot, topped with pesto.
Place all of the ingredients in a narrow bowl or container and use an immersion blender to mix until smooth. Alternatively, use a small food processor or blender. See dairy free pesto for more uses and substitutions.