In a large pot, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Once the oil shimmers, add 1 chopped medium onion, 2 diced carrots, and 2 stalks of chopped celery. Sauté for about 4-5 minutes, until the vegetables begin to soften. Stir in 3 minced garlic cloves, 1 teaspoon of Italian seasoning, and a pinch of kosher salt and freshly ground black pepper, continuing to sauté for another 30 seconds until fragrant.

To the sautéed vegetables, add 2 diced Yukon Gold potatoes, 1 cup of chopped fresh green beans, 1 can (14.5 oz) of diced tomatoes, 2 bay leaves, and 6 cups of vegetable broth. Stir well to combine, bringing the mixture to a boil over high heat. Once boiling, reduce the heat, cover the pot, and let it simmer for 20 minutes, or until the potatoes are fork-tender.

After 20 minutes of simmering, gently stir in 1 cup of frozen corn and 1 cup of frozen peas. Allow the soup to simmer for an additional 5-7 minutes, until the frozen vegetables are heated through.

Remove the pot from heat and stir in the juice of half a lemon and a handful of chopped fresh parsley. Adjust the seasoning if necessary, then ladle your hearty vegetable soup into bowls.