Speckled soup

Heat olive oil in a large pot over medium heat, then add the chopped onion, celery, and carrots, stirring occasionally until the vegetables begin to soften, about 5 minutes.

Add the minced garlic and dried basil to the pot, stirring constantly for about 1 minute until fragrant.

Pour in the water or stock and white beans, bringing the mixture to a boil over medium-high heat.

Reduce heat to medium-low and simmer for 15 minutes to allow the flavors to blend and the beans to warm through.

Add the green beans and zucchini to the pot, stirring well to distribute them evenly throughout the broth.

Stir in the lemon juice and salt, tasting and adjusting the seasoning as needed.

Simmer for an additional 5 minutes until the green beans and zucchini are tender but still retain some firmness.

Ladle the soup into bowls and serve hot, allowing the speckled appearance from the beans and vegetables to showcase in each serving.