In a large pot, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Once shimmering, add 1 diced onion, 2 chopped carrots, and 2 chopped celery stalks. Sauté for about 4-5 minutes until the vegetables are softened and the onion is translucent.

Stir in 3 minced garlic cloves, 1 tablespoon of Italian seasoning, 1 teaspoon of kosher salt, and ½ teaspoon of black pepper. Continue sautéing for an additional 30 seconds, allowing the fragrant spices to bloom.

Add 2 cups of diced Yukon gold potatoes, 1 cup of chopped fresh green beans, 1 can of diced tomatoes with juices, 2 bay leaves, and 6 cups of low-sodium vegetable broth to the pot. Increase the heat and bring everything to a rolling boil.

Once boiling, reduce the heat to low and cover the pot. Allow the soup to simmer for about 20 minutes, stirring occasionally.

Stir in 1 cup of frozen corn and 1 cup of frozen peas, allowing the soup to cook for an additional 5-7 minutes until the veggies are heated through.

Finally, remove the bay leaves and stir in the juice of 1 fresh lemon and a handful of chopped fresh parsley. Let the soup sit for a minute before serving.