Thaw the edamame. Peel and slice the onion. Peel and dice the garlic. Clean and slice the leek and celery into rings. Peel the carrot and slice into thin rounds. Wash the asparagus, peel the white asparagus and cut into thirds. Trim the ends of the green asparagus and slice diagonally into 3 cm pieces.

Heat the olive oil in a large pot over medium heat. Sauté the onion, garlic, and leek for about 3 minutes. Add the celery and carrot, cooking for another 2 minutes. Stir in the broth and tomatoes, bring to a boil, and season with salt, pepper, and herbs.

Add the white asparagus and cook uncovered over medium heat for about 5 minutes. Add the green asparagus, edamame, and noodles. Cover and simmer over low heat for 8-10 minutes until the noodles are tender.

Meanwhile, shave the Parmesan with a peeler. Wash and dry the basil leaves. Serve the minestrone hot, seasoned with salt, pepper, and lemon zest, garnished with Parmesan and basil.