In a large soup pot, heat oil over medium heat. Add celery, carrot, onion and zucchini; season with salt and pepper. Cook, stirring often, until vegetables are soft, about 5 to 7 minutes. Sprinkle flour over vegetables; cook and stir for one minute. Gradually add broth and water; stir until smooth. Add beans, basil and additional salt and pepper, if desired. Bring to a boil. Reduce heat to low; simmer for 20 to 25 minutes, until slightly thickened.
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