Heat the olive oil in a large pot over medium heat until it shimmers, approximately 2 minutes.

Add the chopped onion and sauté for about 5 minutes, until they become translucent and fragrant.

Stir in the minced garlic and cook for an additional minute, allowing the garlic to release its robust aroma.

Add the sliced carrots, chopped celery, and chopped potatoes to the pot. Cook for about 8 minutes.

Stir in the chopped green beans and peas, mixing well. Cook for another 3-4 minutes.

Pour in the diced tomatoes with juice and vegetable broth. Scrape the bottom of the pot to deglaze.

Add the tomato paste, stirring until fully dissolved.

Sprinkle in dried thyme, dried rosemary, and bay leaf, along with salt and pepper to taste.

Bring the mixture to a boil, then reduce heat to low, cover, and let it simmer for 45 minutes.

After simmering, discard the bay leaf and adjust seasoning as necessary. Serve hot.