In a large pot, heat oil over medium heat. Add green onions, celery, and green beans. Cook for 4 minutes; stirring occasionally.
Add the chicken stock, pepper to taste, and bay leaf. Bring soup to a boil. Reduce heat to medium-low and simmer about 10 minutes or until vegetables are tender. Add the pasta, zucchini, peas, thyme, and salt to taste.
Simmer for another 3-4 minutes until peas are just tender. Remove from heat and discard bay leaf. Ladle into soup bowls. Garnish with Parmesan cheese, torn basil, and a squeeze of lemon juice.