Heat olive oil in a pot over medium heat. Sauté diced onion and celery until softened, about 5 minutes. Add minced garlic and cook for 1 more minute.
Add the chopped zucchini, broccoli florets, peas, vegetable broth, coconut or soy milk, and cannellini beans to the pot.
Add the fresh spinach and basil leaves. Cook for an additional 2 minutes until the greens are wilted.