In a large pot, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add 1 small chopped yellow onion and sauté for about 5 minutes until the onion is tender and translucent. Incorporate 4 minced garlic cloves and cook for an additional minute, stirring frequently until fragrant.

Add 4 medium zucchini chunks, 4 cups of vegetable broth, 1 teaspoon of kosher salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of dried thyme to the pot. Increase the heat until the mixture reaches a gentle boil. Reduce the heat to low, cover the pot, and let simmer for 15-20 minutes, or until the zucchini is tender.

Stir in 30 oz of rinsed and drained cannellini beans and 1 to 2 tablespoons of lemon juice to the pot. Allow the mixture to heat through for about 2 minutes. Using an immersion blender, blend the soup until it reaches a smooth, creamy consistency.

Once your creamy zucchini soup is blended smoothly, serve it hot in bowls. Garnish with fresh herbs, a sprinkle of Parmesan cheese, and homemade croutons.