In a large pot, heat a tablespoon of olive oil over medium heat. Add finely chopped onions, minced garlic, and grated ginger, stirring frequently until fragrant and the onions turn translucent—about 3-4 minutes.

Stir in diced carrots and celery, cooking for an additional 5 minutes. You want these vegetables to soften slightly and infuse their sweetness into the mixture.

Pour in 4 cups of vegetable broth and bring the mixture to a gentle boil over high heat. Then, add chopped zucchini, stirring well to combine. Once it reaches a boil, reduce the heat to low and allow it to simmer for about 5 minutes until the zucchini is tender but still holds its shape.

If you're using lentils or canned beans, stir them into the pot now. Allow the mixture to return to a boil, then reduce to a simmer again. Cook for an additional 10-15 minutes, ensuring the lentils or beans are heated through.

As the soup simmers, season it with salt and pepper to taste. Just before serving, fold in chopped fresh parsley or cilantro.