Begin by heating 2 tablespoons of olive oil in a large pot over medium heat. Once the oil begins to shimmer, add 1 chopped onion and 1 diced carrot. Sauté these for about 5-7 minutes until the onion becomes translucent and the carrot softens.

Next, stir in 2 cups of chopped zucchini and 2 diced russet potatoes into the pot. Cook for an additional 5-7 minutes, allowing the vegetables to slightly soften.

Sprinkle in 2 teaspoons of Italian seasoning, along with salt and pepper to taste. Stir everything together, cooking for about 1 minute until the herbs release their fragrant aroma.

Gently pour in 4 cups of vegetable broth and add 1 can of drained cannellini beans to the pot. Stir to combine all the ingredients and bring the mixture to a gentle boil.

Once boiling, reduce the heat to low and cover the pot, allowing the soup to simmer for approximately 15 minutes.

Take an immersion blender and carefully purée about half of the soup, aiming for a creamy consistency while maintaining some chunky bits.

Finally, stir in 2 tablespoons of fresh lemon juice to brighten the flavors. Serve the warm soup in bowls, garnished with fresh parsley, chives, vegan sour cream, or croutons.