In a large stock pot or Dutch oven, heat the olive oil over medium-high heat. Once heated, add in in the onions, garlic, ginger, turmeric, carrots, and celery. Sauté it all for about 5 minutes, or until the onions have softened.
Add the zucchini, green beans, and parsley, and sauté for another 2 minutes.
Pour the vegetable broth into the stock pot, then stir in the crushed tomatoes and water.
Add the dried herbs and season with salt and pepper, to taste.
Bring the soup to a boil. Once boiling, bring the heat down to a low simmer and add the quinoa. Let the soup simmer until the quinoa is cooked, about 15 minutes.
Add the cannellini beans and the spinach, stir, and simmer for another 5 minutes.
Finally, add in the lemon zest and juice, and serve.