In a large pot, heat a generous splash of extra virgin olive oil over medium-high heat. Once shimmering, add the diced onions, sliced carrots, and celery, sautéing for about 4-5 minutes until they soften and the onions become translucent. Stir in minced garlic, Italian seasoning, kosher salt, and freshly ground black pepper, then continue to sauté for an additional 30 seconds until fragrant.

Add the diced Yukon Gold potatoes, chopped fresh green beans, canned diced tomatoes, and bay leaves to the pot. Pour in low-sodium vegetable broth, stirring gently to combine all ingredients. Increase the heat to bring the mixture to a rolling boil, then reduce the heat, cover the pot, and let it simmer for 20 minutes or until the potatoes are easily pierced with a fork.

After the initial simmer, uncover the pot and stir in the frozen corn and peas. Allow the soup to cook for another 5-7 minutes, stirring occasionally, until the frozen vegetables are heated through and vibrant in color.

Once the vegetables are tender and the soup is aromatic, remove the pot from heat. Stir in freshly squeezed lemon juice and chopped parsley for a refreshing touch. Ladle the soup into bowls while hot.