In a large pot, heat 2 tablespoons of olive oil over medium-high heat.

Add the finely chopped onion, minced garlic, chopped green onion, and chopped celery to the pot. Sauté the mixture for about 5-7 minutes.

Stir in 1 teaspoon of fresh thyme and ½ teaspoon of Italian seasoning to the pot. Let the herbs cook for 1-2 minutes.

Incorporate the sliced zucchini, diced carrot, and white beans (if using) to the pot. Pour in 4 cups of vegetable broth and stir everything together thoroughly.

Increase the heat and bring the mixture to a brisk boil. Once boiling, reduce the heat to low and let the soup simmer for about 20 minutes.

As the soup cooks, use a fork to mash some of the white beans against the side of the pot to enrich the texture.

Before serving, taste your soup and season it with a pinch of cayenne pepper and salt to your liking.