Heat a generous drizzle of extra virgin olive oil in a large pot over medium-high heat. Once shimmering, add chopped onion, sliced carrots, and diced celery. Sauté these aromatics for about 4-5 minutes until they soften and turn translucent. Then, stir in minced garlic, Italian seasoning, kosher salt, and freshly ground black pepper, cooking for an additional 30 seconds to release their fragrant aromas.

Pour in the low-sodium vegetable broth and add diced Yukon Gold potatoes, fresh green beans, canned diced tomatoes, and bay leaves to the pot. Bring everything to a vigorous boil, then reduce the heat to a gentle simmer. Cover the pot and let the vegetable soup simmer for 20 minutes, or until the potatoes are fork-tender and the flavors meld beautifully.

Add in the frozen corn and peas, giving the soup a good stir to combine. Cook for an additional 5-7 minutes until these frozen additions are heated through and vibrant in color.

Remove the pot from the heat and stir in the fresh lemon juice and chopped parsley to brighten the vegetable soup's flavor profile. Taste and adjust seasoning if needed, then ladle the hearty soup into bowls for a comforting serving.