In a large pot, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Add one diced medium onion, two sliced carrots, and two chopped celery stalks; sauté for 4-5 minutes until softened and the onion becomes translucent. Stir in 3 minced garlic cloves, 1 teaspoon of Italian seasoning, and a pinch of kosher salt and freshly ground black pepper; sauté for an additional 30 seconds until fragrant.

Stir in 2 diced Yukon Gold potatoes and 1 cup of chopped fresh green beans. Pour in 1 can of diced tomatoes (with juice), toss in 2 bay leaves, and add 4 cups of low-sodium vegetable broth. Bring the mixture to a boil over high heat, then reduce to a gentle simmer. Cover the pot and let it cook for 20 minutes, or until the potatoes are fork-tender.

Once the potatoes are tender, stir in 1 cup each of frozen corn and frozen peas. Continue to cook uncovered for an additional 5-7 minutes, allowing the frozen veggies to heat through and for the soup to thicken slightly. At this stage, give the soup a taste and adjust seasoning if necessary.

Remove the pot from heat; stir in the juice of half a fresh lemon and 1/4 cup of chopped fresh parsley for added brightness and flavor. Ladle the hot vegetable soup into bowls, ensuring each serving has an assortment of colorful vegetables.