In a large pot, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Once shimmering, add 1 diced onion, 2 sliced carrots, and 2 chopped celery stalks, sautéing for 4-5 minutes until softened and fragrant. Stir in 3 minced garlic cloves, 1 teaspoon of Italian seasoning, 1 teaspoon kosher salt, and ½ teaspoon black pepper; cook for an additional 30 seconds to infuse the base with flavor.

Incorporate 2 diced Yukon gold potatoes, 1 cup chopped fresh green beans, 1 can of diced tomatoes (with juices), 2 bay leaves, and 4 cups low-sodium vegetable broth into the pot. Stir everything together, bringing the mixture to a boiling point. Once boiling, reduce heat to low, cover, and simmer for 20 minutes, or until the potatoes are fork-tender.

Add 1 cup of frozen corn and 1 cup of frozen peas to the pot. Stir well and let the soup cook for an additional 5-7 minutes until the frozen vegetables are heated through and slightly tender.

Remove the pot from heat and stir in the juice of 1 fresh lemon and ¼ cup chopped fresh parsley. Adjust any seasonings as needed. Serve hot in bowls, garnished with extra parsley.