Preheat a large soup pot over medium heat then add the olive oil. When the oil is hot, add the leek basil, oregano, and thyme. Cook, stirring frequently, for 3 minutes, until softened. Add the garlic and continue cooking for an additional 30 seconds.

Add the yellow squash, zucchini, cannellini beans, spinach, broth, and water. Bring just to a boil then reduce the heat to low. Simmer for 10 minutes, until the squash and zucchini are tender.

Remove from heat and stir in the lemon juice. Adjust seasoning to taste and serve hot.