Warm 3 tablespoons of Member's Mark™ Extra Virgin Olive Oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, yellow zucchini, and ½ teaspoon Member's Mark™ Sea Salt Grinder. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes.
Add the garlic, Member's Mark™ Curry Powder, and Spice Islands® Thyme. Cook until fragrant while stirring frequently, about 1 minute. Pour in the diced tomatoes with their juices and cook for an additional minute.
Add the vegetable broth and water. Add ½ teaspoon Member's Mark™ Sea Salt Grinder and 2 Spice Islands® Bay Leaves. Season generously with Member's Mark™ Ground Black Pepper.
Raise the heat and bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Add the Great Northern beans, and stir. Partially cover the pot and reduce heat to maintain a gentle simmer.
Cook for 25 minutes. Turn off the heat and remove the Spice Islands® Bay Leaves. Stir in the lemon juice and remaining 1 tablespoon of olive oil. Taste and season with more salt and pepper, as desired.