Heat 2 tablespoons of extra virgin olive oil in a large pot over medium-high heat. Add the diced onion, sliced carrots, and celery, sautéing for 4-5 minutes until softened and slightly translucent. Stir in the minced garlic, Italian seasoning, kosher salt, and freshly ground black pepper, and cook for an additional 30 seconds.

Next, incorporate the peeled and diced Yukon gold potatoes, chopped green beans, canned diced tomatoes, bay leaves, and 6 cups of low-sodium vegetable broth into the pot. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 20 minutes, stirring occasionally.

Once your core vegetables are tender, stir in 1 cup of frozen corn and 1 cup of frozen peas. Cook for an additional 5-7 minutes, stirring occasionally, until everything is heated through.

Turn off the heat and squeeze in the fresh lemon juice, stirring in the chopped fresh parsley. Ladle the soup into bowls.