Heat 2 tablespoons of extra virgin olive oil in a large pot over medium-high heat. Add diced onion, carrots, and celery, stirring well. Sauté for about 4-5 minutes until softened. Add minced garlic, Italian seasoning, kosher salt, and black pepper; cook for another 30 seconds until fragrant.

Pour in 4 cups of vegetable broth and add diced Yukon gold potatoes, fresh green beans, and one can of diced tomatoes with their juices. Toss in 1-2 bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.

Stir in 1 cup each of frozen corn and frozen peas, cover and cook for an additional 5-7 minutes.

Remove the bay leaves and stir in the juice of half a fresh lemon and chopped parsley. Taste and adjust seasoning if necessary, then serve with crusty bread.