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 sliced celery ribs. Sauté for about 4-5 minutes until the vegetables soften and the onion turns translucent. Stir in 3 minced garlic cloves, 1 tablespoon of Italian seasoning, 1 teaspoon kosher salt, and ½ teaspoon freshly ground black pepper, cooking for an additional 30 seconds until fragrant.

Next, incorporate 2 peeled and diced Yukon Gold potatoes, 1 cup of chopped fresh green beans, and 1 can of diced tomatoes (plus their juice) into the pot. Add 2 bay leaves and 4 cups of low-sodium vegetable broth, stirring to combine. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 20 minutes, until the potatoes are just fork-tender.

After the potatoes have softened, remove the lid and stir in 1 cup of frozen corn and 1 cup of frozen peas. Allow the soup to cook for an additional 5-7 minutes, just until the frozen vegetables are heated through and bright.

Once all the vegetables are tender, remove the pot from heat. Stir in the juice of 1 fresh lemon and ¼ cup of chopped fresh parsley. Taste and adjust the seasoning if necessary.