Heat 2 tablespoons of extra virgin olive oil in a large pot over medium-high heat. Once shimmering, add 1 diced onion, 2 sliced carrots, and 2 stalks of diced celery; sauté for 4-5 minutes until the vegetables are softened and fragrant.

Stir in 3 minced garlic cloves, 1 tablespoon of Italian seasoning, 1 teaspoon of kosher salt, and freshly ground black pepper to taste. Sauté the mixture for an additional 30 seconds.

Add 2 diced Yukon gold potatoes, 1 cup of chopped fresh green beans, 1 can of diced tomatoes, 2 bay leaves, and 6 cups of low-sodium vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes.

Stir in 1 cup of frozen corn and 1 cup of frozen peas into the soup. Continue to cook for another 5-7 minutes until the frozen vegetables are heated through.

Remove the pot from heat and stir in the juice of 1 freshly squeezed lemon and ¼ cup of chopped fresh parsley before serving.