In a large pot, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the diced medium onion, medium carrots, and celery ribs, sautéing for 4-5 minutes until the vegetables soften and the onion becomes translucent. Stir in minced garlic, Italian seasoning, kosher salt, and freshly ground black pepper, cooking for an additional 30 seconds until fragrant.

Stir in diced Yukon Gold potatoes and chopped fresh green beans, along with canned diced tomatoes and bay leaves. Pour in 6 cups of low-sodium vegetable broth, bringing the mixture to a hearty boil over high heat. Lower the heat to simmer, cover the pot, and let it cook for 20 minutes, or until the potatoes are fork-tender.

After the potatoes are tender, add 1 cup each of frozen corn and frozen peas. Stir gently to combine, and continue to simmer uncovered for 5-7 minutes, allowing the frozen vegetables to warm through.

Remove the pot from heat and stir in fresh lemon juice and chopped fresh parsley. Taste and adjust the seasoning if necessary, ensuring it reflects your personal flavor preferences. Serve piping hot.