In a large pot, heat the oil over medium heat. Add the garlic and cook, stirring often, until fragrant, about 1 or 2 minutes. Season with salt and pepper.
Stir in the stock, pasta and beans, and bring to a boil.
Reduce the heat to medium and add the zucchini, stirring often for another 3 minutes or so.
Add the leek, asparagus, peas, 1/4 cup of the parsley and 1 1/2 Tbsp of lemon juice. Simmer until the veggies are just barely tender, about 5 minutes. Season to taste with salt and pepper.
To whip the ricotta, use a handheld electric mixer or stand mixer to whip until fluffy. Season to taste with salt.
To serve, ladle soup into a bowl and garnish with a dollop of whipped ricotta, a pinch of lemon zest and a sprinkle of parsley.
Sit back and enjoy the taste of spring dancing all up on your taste buds.