In a large pot, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Add 1 diced medium onion, 4 sliced carrots, and 3 ribs of chopped celery. Sauté for about 4-5 minutes until the vegetables soften and the onion turns translucent, releasing a wonderful aroma. Stir in 4 minced garlic cloves, 2 teaspoons of Italian seasoning, 1 teaspoon kosher salt, and ½ teaspoon black pepper; sauté for another 30 seconds to infuse the flavors.

Next, stir in 3 diced Yukon Gold potatoes, 1½ cups of chopped fresh green beans, and 2 cans of diced tomatoes. Toss in 2 bay leaves and pour in 6 to 8 cups of low-sodium vegetable broth. Turn the heat to high and bring the mixture to a rolling boil. Once boiling, reduce the heat, cover the pot, and let it simmer for 20 minutes, or until the potatoes are fork-tender.

After simmering, add 1 cup of frozen corn and 1 cup of frozen peas to the pot, stirring gently to combine. Cook for an additional 5-7 minutes until the corn and peas are warmed through and vibrant. Once done, remove the pot from heat and then stir in 2 to 3 tablespoons of fresh lemon juice and ¼ cup of chopped fresh parsley, enhancing the soup's bright flavors right before serving.