In a large pot, heat olive oil over medium-high heat. Add diced onion, sliced carrots, and sliced celery. Sauté for 4-5 minutes until softened and fragrant. Stir in minced garlic, Italian seasoning, kosher salt, and black pepper, cooking for an additional 30 seconds.

Add diced potatoes, chopped green beans, canned diced tomatoes, bay leaves, and vegetable broth. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until potatoes are fork-tender.

Incorporate frozen corn and frozen peas. Cook for an additional 5-7 minutes until heated through.

Remove from heat and stir in lemon juice and chopped parsley. Serve warm.