Heat 2 tablespoons of extra virgin olive oil in a large pot over medium-high heat. Add diced onion, carrots, and celery, and sauté for about 4-5 minutes until they soften and become fragrant.

Next, add minced garlic, Italian seasoning, kosher salt, and freshly ground black pepper to the pot. Sauté for an additional 30 seconds.

Stir in the diced Yukon gold potatoes, chopped green beans, canned diced tomatoes, bay leaves, and low-sodium vegetable broth. Bring to a boil, then reduce heat and simmer for about 20 minutes.

After simmering, add frozen corn and peas. Cook for an additional 5-7 minutes, stirring occasionally.

Remove from heat and stir in fresh lemon juice and chopped parsley. Let it sit for a few minutes before serving warm.