In a large pot, heat 2 tablespoons of extra virgin olive oil over medium-high heat until shimmering. Add 1 finely chopped medium onion, 2 chopped carrots, and 2 chopped celery ribs, sautéing for 4-5 minutes until the vegetables soften and become fragrant. Next, stir in 3 minced garlic cloves, 1 teaspoon of Italian seasoning, and season with kosher salt and freshly ground black pepper, cooking for another 30 seconds to release the flavors.

Stir in 2 diced Yukon Gold potatoes, 1 cup of chopped fresh green beans, and one 14.5-ounce can of diced tomatoes (drained) along with 2 bay leaves. Pour in 4 cups of low-sodium vegetable broth, bringing the mixture to a boil over high heat.

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

With the base nicely cooked, add in 1 cup of frozen corn and 1 cup of frozen peas to the pot. Stir them into the soup and let it continue cooking for another 5-7 minutes.

Remove the pot from heat and discard the bay leaves. Stir in the juice of 1 fresh lemon and ¼ cup of chopped fresh parsley. Adjust seasoning with salt and pepper as needed.